Wild mallard duck, Three Chimneys Marmalade and Winter Spices by Scott Davies of The Three Chimneys

Ingredients: Serves 2
1 mallard duck (legs removed and reserved, thigh bone removed, to create a crown of the breast)
6 cloves
1 tbsp. coriander seeds
½ star anise
1 tsp. fennel seeds
¼ cinnamon stick
6 black peppercorns
¼ tsp. garlic powder
1 tsp. fresh thyme leaves, plus 2 tsp. for the glaze
3 small bay leaves
1 orange, zest only
1 lemon, zest only
Pinch of freshly ground nutmeg
2 tbsp. Skye sea salt
200g duck fat
50ml Talisker whisky
1 jar of high quality Bitter Seville Orange Marmalade (homemade is always best!) 

1 Prepare the duck the day before cooking. Lightly score the skin all over, being careful not to cut into the meat. Place the cloves, coriander seeds, star anise, fennel, cinnamon and peppercorns into a dry frying pan and toast over a medium heat for two to three minutes, until lightly coloured. Blitz all these spices in a food processor, with the nutmeg and garlic powder. Then pass this blend through a fine sieve. Mix together one teaspoon of thyme leaves, salt, orange and lemon zest to create the dry rub. Rub this mixture all over the duck crown and legs. Leave overnight in the fridge uncovered. 
2 To create the glaze, add the whisky, the rest of the thyme and bay leaves to 150g of high quality bitter orange marmalade. Bring to the boil and take off the heat.
3 To cook the duck legs, place in a small pan and add 175g of duck fat and cover with a lid. Cook at 100°C, for two to three hours, 
the meat should be nice and tender, a succulent confit. Remove from the fat and keep covered and warm.
4 Add the rest of the duck fat to a large pan. Over a medium heat, brown the breast side of the duck crown for three to four minutes for each breast, until the crown is golden brown. Be careful the pan is not too hot or you will burn the skin and spices. 
5 Place the duck crown in the pan with the breasts facing up. Place in an oven at 160°C for 10-12 minutes. The thickest part of the breast should be at 40°C, which can be checked with a temperature probe.  Remove the crown from the pan and leave to rest for five minutes in a warm place. 
6 Add the glaze to a frying pan and place the duck crown and legs into the pan. Bring the glaze to the boil, basting all the time, until the glaze is sticky. Serve straight away with the glaze covering the legs and crown of the duck. Serve with some duck fat roasted potatoes and winter vegetables.

© Scott Davies The Three Chimneys, Isle of Skye.

In association with Taste Communications.