# 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.