Roast Duck Breast - Country Range

Ingredients

• 2 duck legs
• 300 ml chicken stock
• 112 g salt
• 100 ml brown sauce
• 2 duck breasts
• 120 g muscovado sugar
• 3 large white onions
• 10 ml veg oil
• 9 jerusalem artichoke
• 100 ml water
• 4 large potatoes
• duck fat
• 1 cavolo heart
• 20 g butter
• 30 ml white wine vinegar
• 2 chestnut mushrooms
• 100 g molasses
• 125 g dates
• 2 granny smith apples
• 175 ml malt vinegar
• 2 tbsp tamarind pulp
• 2 tbsp worcester sauce
• 2 tbsp mustard powder
• 1 tbsp cayenne pepper
• 1 cinnamon stick
• 1 tbsp paprika
• 2 cloves
• 100 g hazelnuts
• 75 g rolled porridge oats
• 3 tbsp honey
• 1 tbsp olive oil