Roasted breast of mallard with crispy leg, pumpkin soup and roasted chestnuts

Remove the legs from the mallard by cutting through the joint. Put in a dish, sprinkle with salt, cover and chill for 12 hours. Clean the rest of the bird and carefully remove the wishbone

Rinse and dry the legs and put in an oven dish into which they fit snugly

Heat the oven to 140°C/Gas mark 1. Melt the goose fat in a pan and then pour it over the legs

Cook in a covered pan for 2 ½ hours or until the meat is falling off the bone. Discard the skin and remove all the meat from the confit legs

Shred the meat and season lightly. Layer the meat into a small tray to about 1cm thick, then chill until firm

For the soup, heat the oven to 190°C/Gas mark 5

Put the chopped pumpkin, thyme and butter in a foil parcel. Bake for about 30 minutes or until the pumpkin is soft

Sweat the onion in a little oil until soft, then add the roasted pumpkin flesh and stock. Bring to the boil then blend until completely smooth. Pass through a fine sieve and adjust the seasoning

For the chestnut purée, caramelise the orange segments with the butter and sugar in a pan, being careful not to burn the sugar, then add the orange juice, peeled chestnuts and stock

Bring to the boil and then blend until smooth. Slowly add the cream. Pass through a fine sieve and adjust the seasoning

For the mallard, heat the oven to 200°C/Gas mark 6

Season the mallard crown and then seal in a hot pan in 1 tablespoon of oil. Roast for 10-15 minutes depending on the size of the bird and how well you like it cooked. Allow to rest

Cut the confit meat into 1cm cubes and then dust with the flour, dip in the egg and coat with the breadcrumbs

Carve off the mallard breasts once roasted, slicing each breast evenly. Shallow-fry the leg meat cubes until golden all over

Mix the corn flour, plain flour and baking powder together in a bowl. Gently add the ice cold water, stirring gently until it forms a tempura batter

Heat the oil in a deep fat fryer. Dip the sage leaves in the tempura batter and fry until the batter sets on the leaves. Drain on kitchen paper

Spoon a little chestnut purée onto each plate, add some mallard cubes and the mallard breast, top with some pumpkin seeds and deep-fried sage leaves

Pour the pumpkin soup around the meat to serve