Braised duck legs with creamy fried Brussels sprouts

Method 1. Preheat the oven to 180C/ gas 4.

For the duck: heat a large heavy based flame-proof casserole dish; add the duck legs and cook over a high heat until browned on both sides. Remove from the pan and keep warm.

Drain most of the oil from the pan, leaving 1 tablespoon fat. Fry the shallots and garlic for 1-2 minutes. Stir in the tomato purée and dijon mustard and fry for 30 seconds, before adding the stock, sherry, port, soy sauce and star anise.

Bring to a simmer and allow to gently bubble for 4-5 minutes. Place the duck back in the pan, drizzle with the honey and cover the pan tightly with a lid or foil. Cook in the oven for about 1hour 10 minutes.

Remove the lid or foil and increase the oven temperature to 220C/gas 7. Cook for a further 15 minutes until the duck skin is really crisp. You may need to add a little water if the juices have reduced too much.

For the brussels sprouts: heat a wok to smoking hot. Add the sunflower oil and butter, and then add the Brussels sprouts. Stir-fry for 2-3 minutes adding about 1 tablespoon water halfway through the cooking.

Stir in the dijon mustard and crème fraiche. Season generously with sea salt and the white pepper and quickly heat through.

To serve: place a spoonful of the brussels sprouts in the centre of the plate with a duck leg on top and drizzle with the sauce.