Place the duck, skin side up, in the lined roasting dish with any of the fat that may be clinging to it and
While these are cooking, blanch the spinach and drain – don’t refresh.
Heat a wide frying pan and add the chorizo, trying to keep it in one layer so that it cooks evenly. Once the slices have coloured on one side, turn them over and colour on the other side, then move to one side of the pan and add the chestnuts. Sauté these to colour them lightly, then add the butter beans and brandy, and cook until most of the liquid has evaporated. Add the spinach to the pan and toss everything together.
Divide the roasted sweet potato between 4 plates and sit the spinach salad on top. Turn the duck legs over and pull the bones out from the leg – there will be the thigh bone, the leg bone and, occasionally, a smaller bone that doesn’t always come out with the other two. If you don’t want to eat the skin, then flip the leg back the other way and peel it off – it should come away easily. Otherwise, just pull the leg apart into chunks and lay these on the salad. Tuck the gooseberries into the salad and serve while still warm.
© 2005 Peter Gordon. All rights reserved.