3 x duck legs

125ml olive oil

1 cinnamon stick

2 cloves garlic


2 baking spuds, coarsely grated

1 sliced onion

tsp chilli flakes

100g butter

4 sliced gherkins

tbs chopped parsley

serve with poached eggs , toast and chilli sauce


1. Put the duck in a roasting dish, add the oil etc. Season well, mix well, then roast at 180c for approx. 40mins, covered

2. Cool until you can shred all the meat

3. Fry the onion for 10 mins in oil until soft and beginning to caramelize

4. Add he spuds, chilli, butter and cook on a med heat, stirring occasionally for about 8mins until the suds are cooked and crisp

5. Fold in the duck meat and gherkins and parsley

6. serve

50g golden syrup

half tsp bicarb mixed with 30ml hot water

200g vanilla fudge (block)

250g melted white choccy


1. Mix all the biccy ingredients together, then roll into 25-30mm balls, put on greased lined tray, press down with a fork, cook at 180c for 15 mins – cool

2. Put the fudge between 2 pieces of parchment and press/roll until thin (about 2mm)

3. Cut into circles smaller than the biscuits and pop on top of them

4. Now pour over melted choccy and chill until set