Ingredients

• 160g/5½oz salt
• 60g/2¼oz brown sugar
• 2 oranges
• juice and zest
• pinch chilli flakes
• 2 tsp fennel seeds
• 1 large cinnamon stick
• 1 head of garlic
• halved width ways
• 4 tbsp sherry vinegar
• 1 whole duck
• back bone removed
• spatchcocked
• 2 small Spanish onions
• thinly sliced
• 4 garlic cloves
• left whole
• 1 large cinnamon stick
• 2 bay leaves
• 1 orange zest and juice
• 1 tbsp ground coriander
• 2 tbsp fennel seeds
• 1 tbsp cumin seeds
• pinch chilli flakes
• 40g/1½oz shredded white cabbage
• 1 Granny Smith apples
• cut into thin strips (on a mandolin)
• 2 peaches
• cut into thin strips
• 3 tbsp apple vinegar
• 1½ tbsp ouzo
• handful fresh coriander leaves
• lemon juice
• to taste
• 2 tbsp olive oil
• 50g/1¾oz popping corn
• 1 tsp ground fennel seeds
• pinch chilli flakes
• 1 bunch watercress
• leaves picked
• 1 dill pickle
• thinly sliced
• sheep’s milk cheese
• such as a truffled pecorino
• sliced
• 6 burger buns

Directions

• To make the brine
• stir the salt
• sugar
• vinegar and 1 litre/1¾ pints water in a saucepan over medium heat to dissolve the sugar and salt. Remove 6 strips of zest from the oranges using a vegetable peeler
• add to the pan with the orange juice
• garlic and spices
• and bring to a simmer. Turn off the heat and transfer to a container large enough to fit the duck. Add 2 litres of cold water and allow the brine to cool before adding the duck
• pushing it down to submerge it. Refrigerate for at least 8 hours
• or overnight.
• When you are ready to cook
• remove the duck from the brine and pat dry
• leave in a cool place for one hour to dry out. Preheat the oven to 180C/160C Fan/Gas 4.
• Place the onions in a roasting tray adding the garlic cloves
• cinnamon stick
• bay leaves and orange juice and zest. Mix together the coriander
• cumin
• fennel seeds and chilli and sprinkle a little on the underside of the duck. Lay the duck on top of the onions and sprinkle the remaining spice evenly over the duck. Add 1.5 litres/2½ pints of water to the tray and cover securely with foil. Roast for 4-4½ hours
• then check for tenderness. The flesh should be easily pierced with the point of a knife.
• Remove foil
• baste and return to the oven for a further 30 minutes to crisp the skin. Transfer the duck to a tray and leave to cool.
• Carefully skim off the surface fat and set it aside. (If making ahead of time pour off the duck cooking liquor into a container
• leave to cool and refrigerate overnight. The following day
• skim off the solidified fat and set aside.)
• Remove the cinnamon sticks and orange strips and place the cooking liquor and onions in a small pan and bring to the boil
• lower heat to a simmer and reduce in volume until the sauce has thickened. Meanwhile carefully pick the crispy skin and meat from the duck into a large bowl.
• Add the reduced duck sauce to the skin and meat and mix well. Season to taste
• although it usually doesn’t need any seasoning since it’s been brined. Divide the mixture into six patties and place on one half of a tray lined with parchment paper. Fold the paper over the patties
• folding edges over to secure. Place in the oven and gently reheat for 10-12 minutes while you griddle the bread before serving
• drizzled with some olive oil.
• For the slaw
• mix the ingredients together
• season with sea salt
• freshly ground black pepper add lemon juice to taste. Cover and refrigerate until serving.
• For the popcorn
• heat the oil in a large saucepan with a tight-fitting lid. Add the corn and cover immediately. Cook over a medium heat
• moving the pan continuously until the popping has just about stopped
• about 2-3 minutes. Remove the pan from the heat and leave covered for a minute until the popping stops completely. Carefully remove the lid
• add the reserved duck fat
• fennel seeds and chilli and mix well. The popcorn can be made ahead of time and stored in an airtight container.
• To serve
• carefully lift the duck patties off the paper and serve sandwiched between bread topped with slaw
• watercress and pickles. Serve with a bowl of the popcorn.