Cover with cling film and chill.

2)On the day: Rinse the duck legs under cold water to remove the salt.

Pat dry with a clean towel. Heat oven to 160C/140C fan/ gas 3.

Heat the oil in a large frying pan. Place the duck, fat-side down, in the pan and cook gently for 15 mins until crisp and golden.


3)Flip the duck and pour off the fat into a small bowl – keep this for later.

Cook for a further 15-20 mins, then transfer to a roasting dish.

If your pan isn’t big enough, cook the duck in batches.

When all the duck is cooked, put in the oven for 40-50 mins while you finish the dish.

4)Put the onions in a pan with 1 tbsp of the reserved duck fat and gently cook for 20 mins until golden.

Meanwhile, boil the potatoes for 15 mins in a pan of salted water, then drain, peel and leave to cool.


5)Tip 2 tbsp of the reserved fat into the duck pan and add the potatoes, bacon, onions and sage.

Fry for 10 mins until golden, then add the spinach.

Cook for 4 mins to wilt the spinach, then add the vinegar.

Turn up the heat to bubble off any excess liquid, then spread this over a large serving plate.

Arrange the duck on top and serve.