Tony Tobin served up tasty confit duck legs with shallots and cassis sauce on James Martin’s Saturday Morning.

The ingredient are: 4 Large or 8 Small raw duck legs, 2 Tablespoons of course sea salt, 1 Sprig of Fresh Thyme and 8 cloves of garlic.

To cook the confit: 600ml Goose Fat or Lard , 1 small onion, 2 medium sized carrot (peeled and quartered), 1 head garlic, 2 bay leaves, Large sprig of thyme, Sprig of Tarragon, 2 peels of orange rind, 20 black peppercorns, 12 allspice berries, 6 crushed juniper berries, 1 teaspoon fennel seeds, 2 star anise, 1 teaspoon fenugreek seeds and 1 teaspoon cumin seeds.

For the sauce: 6 tablespoons of chopped shallots, 450 ml red wine, 150 ml creme de cassis, 150 ml red wine and 600ml finishing jus.

To serve: Potato mash and fine beans (optional).

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.