Duck with Quince, Endive and Candied Orange Recipe

Ingredients

• 2 ducks, legs removed and reserved
• 1 pinch of Chinese five-spice powder
• 160g of rock salt
• 240g of caster sugar
• 1/2 bunch of thyme, finely chopped
• 1/2 bunch of rosemary, finely chopped
• 5 garlic cloves, finely chopped
• 500g of duck fat, for confiting
• 75g of ketchup
• 75g of hoisin sauce
• 40g of red wine jus
• 1 tsp Worcestershire sauce
• 300ml of white wine
• 250ml of cider
• 1 tsp Chinese five-spice powder
• 1 carrot, chopped
• 1/2 leek, chopped
• 2 shallots, chopped
• 1 sprig of thyme
• 1 garlic clove, peeled
• 30g of honey
• 30ml of elderflower cordial
• 1l chicken stock
• 30ml of sherry vinegar
• 4 quinces, chopped
• 300ml of port
• 350ml of red wine
• 125g of caster sugar
• 100g of red cabbage
• 1 tbsp of ground cinnamon
• 4 bay leaves
• 10 juniper berries
• 5 star anise
• 150ml of pomace oil (1)
• 2 lemons, juiced
• 2 1/2 oranges
• 150g of caster sugar
• 200ml of water
• 15g of liquid glucose
• 1 lemon, juiced
• 100ml of white balsamic vinegar
• 60ml of olive oil, ideally infused with orange
• 3 sprigs of thyme
• 4 endive, small or baby
• 8 kale leaves, small