Crispy chicken legs and potatoes, fondue of leeks and dill

1 Set the oven to 140 degrees.

2 Put the chicken into a small and deep roasting tray or casserole dish then add the duck fat, rosemary, ginger, star anise, smoked paprika, garlic and orange peel. Pop in the potatoes then season generously.

3 Cover tightly with foil or a lid then put in the oven for two hours; the chicken needs to be completely tender and ready to fall off the bone.

4 When it is cooked, remove the chicken and the potatoes, draining off all the excess fat.

5 Meanwhile, cut the leek in half lengthways and shred it as finely as you can. Wash it to make sure there is no dirt present but leave a little excess water on the leeks.

6 Melt the butter then add the leeks; the water in the leeks will help them steam.

7 Add the flour then cook it for 2-3 minutes till soft, then add the crème fraiche, mustard and chopped dill. Season and set aside.

8 Turn the oven up to 200 degrees. Place the chicken and potatoes on a roasting tray skin side up then cook for 20 minutes or so till crispy. Serve with the warm leeks.