A decadent duck dish slow-cooked French-style in goose fat to make it mouthwateringly tender
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If you want to use a slow cooker...
Cook the Madeira and cabbage as above, but for even more meltingly tender meat, cook your duck legs in your slow cooker. Salt them for 24 hours as in step 1 above, then wipe off the salt and place them in a single layer in your slow cooker. Add the thyme, bay and peppercorns and pour over the melted fat. Cover and cook on low for 10-12 hours. Transfer the legs to a bowl and strain the fat then finish according to steps 5 and 6 above.
Creamy wild mushroom potatoes
Chop 8 dried porcini mushrooms (ceps) and put in a large pan with 250ml milk and a 142ml carton double cream. Add 700g peeled, thickly sliced, rinsed potatoes. Simmer for 8 minutes until the potatoes are almost tender. Pour into a 1 litre ovenproof dish then cool and cover. This can be made a day ahead then refrigerated. Put the potatoes in the oven to complete for the last 30 minutes of the duck’s roasting.