- Marc Soper
Combine all of the ingredients, except the duck and fat, to make a salt mix. Mix the duck legs in the salt mix and marinate in a plastic bag for 1 day.
The next day, preheat the oven to 160°C.
Take out the marinated duck legs and rinse off the salt.
Place the duck in a braising dish, crockpot or similar, and cover with duck fat or olive oil. Cook for around 3 hours, until meat is tender. Remove and cool.
Reheat as required in a hot oven to crisp up the skin.
Note: You can purchase pre-cooked duck legs from the deli.
Cut the celeriac into small pieces, put into a saucepan, cover with water and boil until soft. Drain.
Blend the celeriac with the cream until smooth, and season with salt and pepper. Pass through a fine sieve and keep warm.
Whittaker’s Dark Orange chocolate sauce
Heat a saucepan, add the sugar and caramelise. Add the shallots and butter, stir in and cook for 2 minutes. Add the orange juice and beef stock and reduce by two-thirds.
Remove from the heat and add the chopped chocolate to the mixture. Stir in.
Pass through a sieve, and add the port and salt to taste.
Blanch the vegetables in boiling salted water, until soft. Drain and season.
Ensure all of the ingredients are nice and hot before plating.
Lay out warmed plates and divide the purée between them. Place the carrots and bok choy down, top with a duck leg, and spoon the chocolate orange sauce over and around. Arrange a few leaves of watercress on top, and some toasted walnuts around.
This dish has strong highlights of sweetness, but works well with the other components for an overall mouth-feel and memorable taste sensation that makes this a modern version of a classic. The sauce and duck can be prepared a few days in advance.