One day ahead: Place the duck legs in a dish and
sprinkle over the salt, rubbing it into
the skin. Cover with cling film and chill.
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.
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.
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.
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.