# Confit the duck legs in the duck fat with the star anise and bay leaf in an oven for 2 1/2 hours at 140C. Peel the orange and cut the peel into julienne strips removing all the white. Place in a pan with the red wine, sugar and redcurrant jelly. Juice the left-over orange and add to the pan as well. Reduce until it becomes syrup, and add the duck jus.
# Once the duck legs have cooled down, split the thigh and the drumstick, then put onto a baking tray. Boil the potatoes, drain and mash. Reduce 100g of butter and 100ml cream by half and add to the mash. Season. Add the lemon thyme leaves and keep warm. Grill the chipolatas until just cooked and put on the baking tray with the leg and thigh.
# Pan-fry the duck breasts until the skin is crispy but still there. Place on the tray and then in a preheated oven at 190C for 5 minutes.
# Meanwhile, reheat the mash and put into a piping bag, poach the duck eggs in simmering water with a little white wine vinegar for about 3 minutes, keep warm. Pan-fry the foie gras until it becomes spongy. Pipe 5 turrets of mash around the outside of the plate and 1 in the centre. Place each ingredient on one of the mashed potato turrets, slice and save the duck breast for the centre of the plate, drizzle the Yorkshire sauce around and over the dish ingredients.
# Serve immediately.
h4. To make the duck confit
# Weigh the duck legs and place on a tray. Sprinkle with 15g salt per kilo, then sprinkle with the thyme, cover with clingfilm and place in fridge overnight
# Heat the duck fat to simmering point, add the duck legs and cook slowly for about 1-2 hours, until the meat is almost falling off the bones, leave to cool in the fat
# Preheat oven to 180 degrees
# Scrape the fat from the duck legs
# To serve place in a tray, smear with the honey and roast for about 10 minutes
h4. To make the tomato stew
# Heat the oil in a pan, gently cook the garlic and spring onion until soft, add the thyme leaves and tomatoes and cook gently for 5 minutes
# Add the white wine and beans and cook for a further 2-3 mins
# Add parsley and season
h4. For the sauce
# Heat all the ingredients apart from the butter, boil and simmer until reduced
# Stir in the butter, remove from heat
h4. To serve
# Place the warm stew on plate
# Top with the duck confit, spoon the sauce around