Duck Pot-au-feu

Prepare the ducks by removing the breast and legs. A good butcher will do this, but ensure you keep the bones

Place a large frying over a high heat. Use a large knife or cleaver to chop the ducks bones into smaller pieces, about the size of a thumbnail. Add the bones to the hot pan with a small dash of vegetable oil and cook until dark golden in colour

While the bones are browning, season the duck breast with salt and sear, skin-side down, in a non-stick frying pan over a medium heat. Once golden brown and crisp, remove from the pan and set aside

Add the diced carrots, leeks and onion along with the brown bones, thyme, bay, cloves and peppercorns into a pressure cooker

Finally add the duck legs, cover with water, add a generous pinch of salt and seal with the lid

Cook for 45 minutes. Strain off but reserve the cooking liquor. Remove and discard the bones so you are left with just the legs and vegetables

Allow the stock to cool so the fat sets on the surface. Use a ladle to skim as much fat away from the surface before returning the liquid to the heat and reducing at a gentle boil for 15 minutes

Prepare the cabbage by removing the core and any large ribs from the middle of each leaf. Cut roughly into large 10cm pieces. Trim and wash the baby turnips and add to the boiling stock along with the cabbage

Continue to reduce for another 10 minutes. Slice duck breasts and add to the pan with duck legs and vegetables. Season to taste and serve immediately