Roast and confit duck with bubble and squeak cakes, cranberry gravy recipe | Sainsbury`s Magazine

Ingredients

• a 1.8kg whole duck, giblet bag removed
• ½ tsp dried thyme
• 750ml-1ltr vegetable oil, to confit
• 3-4 garlic cloves, smashed
• 3 sprigs rosemary
• 1 tbsp honey
• whole nutmeg, to grate
• a few sprigs of thyme
• 2 bay leaves
• 300ml red wine
• a few peppercorns
• 1 onion, sliced
• 1 tbsp red wine vinegar
• 50g dried cranberries
• 25g unsalted butter, diced
• 100g finely shredded cabbage or Brussels sprouts
• 400g leftover mash
• 1 garlic clove, crushed
• 1 bunch spring onions, thinly sliced
• 1 tsp wholegrain mustard
• 1 medium egg yolk
• 50g melted butter
• 1-2 tbsp plain flour*, to coat