- 2 whole free-range ducks, skin scored in a diamond pattern
- 6 T Maldon salt
- 100 g kale or broccoli leaves, blanched
- For the creamy leeks:
- 800 g leeks, washed well and thinly sliced
- 100 g butter
- 5 cloves garlic, crushed
- 1 cup cream
- ¼ cup chicken stock
- 100 g Parmesan, grated
Preheat the oven to 180°C.
To make the leeks, fry them in the butter for 5–10 minutes, or until soft. Add the garlic, cream and chicken stock and simmer for 10–15 minutes over a medium heat. Turn off the heat and fold in the Parmesan.
For the duck, sprinkle with salt and rub into the skin. Roast at 180°C for 1 1⁄2 hours. Allow to rest for 20 minutes before carving.
To serve, spoon the leeks into a dish, then top with the duck and kale.
Cook's note: If you’re left with extra creamy leeks, you’ve got the answer to an easy next-day snack – serve them on bruschetta with Parmesan shavings.