Gabriel Gaté's roast duck legs with mandarin and French-style peas

METHOD

1. Pre-heat the oven to 200°C. Mix the fennel seeds, Maldon salt and zest with 1 tbsp of the olive oil. Rub the duck skin with this seasoning.

2. Heat remaining olive oil in an ovenproof pan on top of stove and lightly brown the onion.

3. Place duck legs in the pan and roast skin-side up in oven for 10 minutes. Add orange juice and half the stock to the oven pan.

4. Lower heat to 160°C and roast for about 45 minutes until just done. 4 Cook chopped onion and bacon in half the butter for 5 minutes. Stir in shredded lettuce. Add peas and cover with remaining tock. Cover with a lid and cook until peas are soft.

5. In a small bowl mix the corn flour with the brandy.

6. Strain the roast cooking juice into a small saucepan. Bring to a simmer and whisk in the brandy and corn flour mixture to bind the sauce. Add mandarin segments and green pepper corns to the sauce. Stir in remaining butter and keep warm.

7. Spread 2 tablespoons of peas in the centre of each plate. Top each with a duck leg. Spoon the sauce and mandarin segments over duck legs and serve, with cracked green pepper if desired.