1 x long slim Leek cut in half lengthwise and sliced into 1cm chunks

5 x cloves Garlic peeled and sliced thinly
4 x large Shallots (or 6 Medium)
Handful of fresh Thyme sprigs
Or swap the Chicken Glaze for 4Tbsp Duck Glaze and 250ml hot water
300mls Chardonnay
3 Tbsp Sweet Apple Syrup
Sea Salt
Freshly cracked Black Pepper

Preheat your fan oven to 180°C.

In a large frypan, melt the Duck Fat over medium-high heat. Pat the washed Duck pieces dry with a paper towel. Once the pan is nice and hot, lay the Duck skin side down in the pan. The Duck pieces will splatter while they sear – this is supposed to happen so use a splatter shield if you have one. Do not be tempted to remove the Duck before it shifts easily off the bottom of the pan or you will tear the flesh.

**I don’t score the skin for slow recipes because this causes the delicious skin to disperse during braising and it spoils the presentation of the dish.

Turn the Duck and lightly brown the other side. Remove the pieces to an ovenproof dish with a lid.
Gently sear the vegetables off in the residual fat. Season with Salt. Throw in the Thyme. Toss quickly before adding the stock and Chardonnay. Bring to the boil briefly to blend and diffuse the alcohol. Add the Apple syrup. Pour the vegetable mixture over the Duck. Grind some fresh Black Pepper over the top.

Cover and leave to cook for 1 hour and 45 minutes. Remove from the oven and check that the Duck flesh is super tender. Allow to rest while you make a lovely salad and perhaps mash some potatoes!