Trim drumstick knuckle and rub with salt, rinse off after 30 min. Place leg in a tray and add confit ingredients, 50/50 stock to duck fat and it should come ¾ the way up the duck leaving the skin exposed, cook at 150°C for 1½ hr uncovered.
Once cooked and cooled slightly, remove thigh bone.
Strain liquid, and allow to cool. Remove solidified duck fat from top and place in a pot and bring above 100°C to allow further use later.
With the stock – place in a pan and bring to the boil, taste and add chicken stock till it’s not too salty, allow this to cool and retain for warming the duck in to serve.
Place lentils and veg in a pot with the thyme, cover with chicken stock, and bring to a simmer, top up throughout cooking process and cook till lentils are tender. Finish with chopped parsley and season to taste.
Rinse the potatoes and place in a pot, cover with cold water and season with salt. Cook till tender and strain, shallow fry in vegetable oil when serving..
In a large pot heat up oil and sauté onion, garlic and fennel seeds, don’t colour, then add cabbage and cook till al dente, season and adjust flavour with vinegar. Not to sour, fresh and sharp.