Marinate the legs to make confit to use as a starter on another occasion. Remove breasts from carcasses and leave in fridge uncovered to dry out. This helps the skin to release its fat and crisp up when it is cooked.

Preheat the oven to 250c/gas 8.

Heat a skillet or griddle until evenly hot. Season breasts. Tuck a piece of Rosemary or sage under the fillets. Sit duck breasts skin side down on the griddle and cook briskly to allow the fat to run out and the skin to become golden and crisp.

Remove breasts and put in a roasting dish skin sides up. Smear lightly and roast with honey in a preheated oven for 8-10 minutes. Rest in a warm place for a further 10 minutes to tenderise the flesh more. The breasts should be lightly pink with a crisp skin.

Slice diagonally through the breasts and serve with the duck liver risotto and a bowl of spring salad leaves on the side.

Dress the salad with a light balsamic vinegar dressing. ]]]]]]