• Separate the breasts and legs. Keep the carcass, wings and the feet for jus

Confit legs:

• Cut the end sections off and remove the thigh bones, rub the legs with salt and thyme and refrigerate for 4 hours.
• Wash the legs in cold water and pat dry.
• Place the legs in a baking dish and cover with melted duck fat.
• Add 12 peppercorns, 2 thyme sprigs , 2 bay leaves , cover with a lid.
• Cook in 160° C/ 320° F oven for about 4 hours until meat falls off the bone.
• Remove from the oven and rest uncovered for one hour.
• Carefully remove the legs from duck fat. Using cling wrap shape the leg meat like a sausage.
• Rest till firm in a refrigerator.
• Pan fry in butter adding salt, pepper, Sichuan, thyme , before you serve.

Pan-roasted breast:

• Skin side down in a non stick hot iron pan season the breast and fry with thyme and garlic cloves for approx. 3 minutes.
• Turn the breast and cook for a further 2 minutes. Add a knob of butter and rest for 3 minutes.
• Carve before you serve.

Jus:

• Spread the bones, wings and feet in a single layer in a tray and roast in 200° C/ 392° F oven for around 1 hour until bones are deep colour.
• Heat the vegetable oil in a stock pot and sauté onions, celery, carrots, leeks until caramelised. Add the red wine and reduce to syrup consistency. Add roasted bones, thyme, bay leaves, peppercorns and 2 liters (8 ½ cups) chicken stock.
• Bring to a simmer over medium heat and skim off all the fat and impurities that rise to the top.
• Simmer over low heat , uncovered, until reduced to 1/4 of original amount.
• Strain through a fine mesh chinois , reduce again before serving.

Fava bean puree:

• Add 250gr (1 ½ cups) dry fava beans into 750ml ( ~3 cups) water.
• Add 4 tablespoons of sugar, 2 tablespoons of salt.
• Simmer until beans are soft.
• Move from heat and 100ml (3 ⅖ floz) extra virgin olive oil.
• Add 2 gr (3/4 tsp) xantana (xantam gum).
• Using a hand blender puree the mixture and rest for one hour.
• Add finely chopped dill before serving.

Shimeji mushrooms:

• Pan fried the mushrooms with butter, salt and black peeper.

To finish:

• Spoon one table spoon fava bean puree onto plate and smear with a small spoon.
• Place pieces of carved breast into center of the plate.
• Place confit leg,shimeji mushrooms, and toasted spelt grains around the breast.
• Finish with jus and cress leaves.