Comfit leg of duck
Season the legs of duck with salt the night before and refrigerate.
Gently melt the duck fat in a deep oven proof pan. Add the fresh thyme stems and duck legs and cook in a 90C hot oven for 4 hours.
Slice the aubergines half-an-inch thick. Sprinkle with salt and set aside to sweat.
Roast the bell pepper and red onions in a 190C hot oven for 25 minutes. Slice the courgettes and char grill with salt and olive oil, on both sides for 2 minutes then set aside.
Wash the aubergines and char grill for 2 minutes each side.
Meanwhile peel and boil the potatoes for 25-30 minutes. Drain and mash with a pinch of salt, ground nutmeg, the cream and butter and set aside.
Drain the duck legs, take all the meat off the bones and mix it with the chopped herbs, gherkins and spring onions and season to taste.
Before serving, sauté the wild garlic with a little oil and salt to decorate the dish.