HOW TO:

Heat the duck confit according to pack instructions. Remove the meat and crispy skin from the bones discarding any extra fat. Shred the meat with two forks and cut the skin into pieces. Toast the brioche buns and spread the buns with a little plum sauce. Add a handful of rocket followed by the duck. Top with a spoonful of coleslaw and avocado slices and serve with the duck fat fries on the side.

Gently fry the shallot with the duck fat in a small pot until softened then add the remaining ingredients. Bring to a boil then reduce the heat and simmer for 5-7 minutes stirring regularly until the fruit has broken down and become a thick sauce. When cold, remove the cinnamon stick and star anise, transfer to a screw topped jar and store in the fridge. This will keep for 2-3 weeks when refrigerated.

Coleslaw

Put the cabbage, carrot, onion and chilli in a large bowl. Whisk together the mayonnaise, lemon juice and sugar and pour over the vegetables. Season well with salt and black pepper and mix well. Cover and refrigerate for an hour to allow the cabbage to soften a little and the flavours to develop.

Fries

Cut the potatoes into ½ cm sticks. Place in large saucepan and cover with cold water. Bring to a boil and cook 3 minutes; drain and shake dry. Place fries in large bowl and toss with the duck fat and salt. Transfer to a baking sheet and cook for 20 minutes, turn and continue baking until brown and crispy, about 15 minutes. Toss fries with a little extra salt and serve immediately.