Caramelised Onion and Gruyère Tarte Fine, Salad of Crispy Duck and Watercress Recipe - Great British

Ingredients

• 2 duck legs, large
• 3 garlic cloves, roughly chopped
• 1 sprig of thyme
• 1 sprig of rosemary
• 1 tsp white peppercorns
• 1 pinch of rock salt
• 750ml of duck fat
• 75g of butter
• 4 onions, thinly sliced
• salt
• 6 sage leaves, chopped
• 2 sheets of all butter puff pastry
• 1 egg yolk, beaten
• vegetable oil
• 25ml of balsamic vinegar
• 4 slices of Gruyère, 8cmx8cm, plus extra for grating
• 1 bunch of watercress
• 4 spring onions, cut into rounds
• extra virgin olive oil
• Maldon salt