Preheat the oven to 190*
Cut the duck legs in half.
Heat a large frypan to a hot heat, add a small amount of the vegetable oil.
Place the duck legs skin side down into the pan and allow to crisp the skin.
Place the pan in the oven for approximately 10-12 minutes to soften the meat.
Trim the bacon and cut into lardons.
Place the washed potatoes in a large pot of salted water and bring to the boil, then turn down and simmer for 20 minutes or until a knife slips easily through the potato.
Trim the Chanteney carrots and cut the larger ones in half lengthwise.
Add them to the potatoes after 10 minutes and allow to cook together.
Trim off the outer leaves, de-core, separate the outer-leaves and remove the spine and slice the cabbage into centimetre wide strips. Slice the heart through into centimetre wide strips.
Add this to the pot after the potatoes are removed.
When the potatoes are tender, scoop out with a slotted spoon, add the cabbage to the water for 2 minutes and cool the potatoes as much as possible, then tear the potatoes in to pieces, approximately quarters.
Trim off the stalk, cut the shallots in half lengthwise and slice into thin slices on an angle.
Pick the parsley leaves and roughly slice.
Strip the leaves from the thyme.
Bring the cream to the boil and whisk in the mustards, check for seasoning as different mustards will have different degrees of salt in them.
Heat a large wok,add a small amount of oil and begin to cook with the bacon lardons.
When coloured add half of the shallots, the thyme and place the ripped side of the potatoes into the pan, along with the carrots.
Allow the potatoes to sit without disturbing until they caramelise, then stir and add the cabbage.
Stir thoroughly and cover with a lid, taking the pan off the heat.
Remove the duck from the oven.
Gently heat a large frying pan and after adding enough oil to coat the base, crack in the eggs and allow to fry to the desired degree.
Take the lid off the wok and gently stir through the parsley and spinach , letting the spinach wilt in the heat of the saute.
Serve heaped on a plate, top with the confit duck and a fried egg with the sauce drizzled around the outside.
«The duck confit could also be stripped off the bone and added to the saute. This dish works equally well with smoked mackerel or left over Gammon or vegetables from the night before! A great use up for last nights roast vegetables. »