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1
Preheat the oven to 180C / fan oven 160C / Gas Mark 4.
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2
Cut through all skin and tendons around ankle of duck leg.
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3
Rub a little sunflower oil into the duck legs and season with the dried thyme and a little of the salt.
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4
Put them on a small baking tray or frying pan with a heat resistant handle and put them in the oven for 1 hour and twenty minutes or until very tender.
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5
Put the cucumber in a colander and mix through with the salt.
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6
Leave to drain over the sink for half an hour.
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7
When ready, wring out the cucumber with your hand to extract as much excess water as possible.
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8
In the meantime tip the seeds into a small saucepan and jostle them around until a faintly toasted smell comes to the nose.
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9
Now add a dash of oil and sweat the onions over a medium heat for 5 minutes or so.
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10
Stir in the turmeric and cook for a further minute before adding the vinegar.
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11
Boil rapidly until the onions appear moist rather than wet.
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12
Take off the heat and add the remaining ingredients.
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13
When cool, add the cucumbers and stir through the vinaigrette thoroughly.
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14
Leave to sit for ten minutes or so.
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15
Remove the duck from the oven.
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16
Spread a decent pile of the cucumber over the plate and place the crispy duck leg on top.
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17
Good eaten with new potatoes tossed with butter, some salt and pepper and maybe a little chopped dill.
