Combining the meat of the confit'd leg and binding with the braised meat of the neck and confit of garlic.
Preheat an oven to 160*
Sprinkle the Maldon salt liberally over the duck legs and gizzards, leave to stand overnight.
(Alternatively bring them up to the boil in a 10 per cent saline solution or brine to open their pores and decrease the time needed to confit.
Zest the orange with a peeler.
Melt the fat in a large roasting tray.
Place the salted and washed or saline poached legsand gizzards on baking paper in roasting tray and cover with the melted duck fat, whole heads of garlic, orange zest and star anise.Cover with another sheet of paper and cover with tin foil.
Bring up to heat and then cook in the oven for approximatel 2 1/2 hours, until the meat is soft and tender.
Peel the celeriac and 3 of the carrots and dice into centimeter dice.
After the legs have been cooking for 1 and a half hours, add the carrots and celeriac and continue to cook until tender.
Pick the parsley leaves and slice, put to the side.
Peel and roughly dice the shallots.
Roughly chop the remaining carrots.
Roughl cut the chicken bones, if duck carcasses are available cut into pieces aproximately 4-5 cm big.
Dust the necks and the bones with the flour.
Heat a large saucepan, coat with the frying oil and add the vegetables. Stir every so often to allow the vegetables to brown but not burn.
In a separate frying pan, brown off the floured bones, then add to the saucepan, finishing off with the duck necks.
After the bones and vegetables have caramelised to your satifaction, add the red wine , and reduce, stirring to deglaze any caramelised bits on the bottom of the pot.
When the red wine has reduced all the way down, add the water and bouquet garni, bring to the boil and simmer for approximately 2 1/2 hours or until the meat from the neck can be picked off easily.
Skim the surface sporadically with a ladle to remove the fat.
Spread the panko, plain flour and beat together the eggs and 100ml of water in separate trays.
When the duck legs have cooked until tender, cool slightly , then flake the meat into a large bowl.
Do the same with the braised neck meat.
Add the confit carrot and celeriac.
Add the parsley.
In a small saucepan, take 150 ml of the Duck stock and reduce by half.
Mix together with your fingers a tsp of butter with a tsp of flour into a 'beurre marnie'.
Add this while stirring to the reducing stock until it is a sticky thick sauce consistancy.
Use this to bind the meats together and shape into barrels, 4-5 cm long and about 2 cm thick.
Chill in the refridgerator.
When set roll in the flour, then dip in the eggwash, then roll in the Bread crumbs
In a clean sauce pan reduce the Madeira to about 100ml.
Strain the stock through a fine sieve and add to the madeira, reduce until a rich thin syrup consistancy.
You can test this by placing a spoonful on the plate and see how it runs when tilted.
Trim the gizzards to a desirable size and reheat in the jus.
Heat a deep fryer to 180*
Cook the croquettes to a golden brown.
Take out and drain on paper towel,tetsing that they are hot in the middle with the tip of a small sharp knife.
«If time permits, try marinating the duck leg overnight with sea salt, the orange zest and whole star anise. Make sure you wash thoroughly to remove the excess salt. The salting opens the pores of the meat which allows the duck fat to cook the meat qu»