Confit Duck, Mash Potato, Braised Prunes

Ingredients

• 4 duck Maryland portions
• 1 sprig of thyme
• 1/2 an orange, zest removed in strips
• 3 cloves of garlic, lightly crushed
• 3 star anise
• 1 cinnamon quill
• Salt – 2% of the total ingredients weight in salt
• 500ml duck fat, enough to cover legs (can be reused)
• 100g dried prunes
• 200ml Pedro Ximenez sherry
• 50g sugar
• 300ml chicken bone broth, no added salt
• 1kg pink-skinned, waxy potatoes eg desiree, washed, skin on
• 300ml thickened cream
• 100g unsalted butter
• Salt
• White pepper, freshly ground