1 tsp chilli flakes
½ red chilli, finely chopped
2 tbsp chopped fresh coriander
½ garlic clove, grated
small piece fresh root ginger, grated
1 kohlrabi, thinly sliced into matchsticks
1 lime, juice only
½ orange, zest only
½ orange, juice only
2 tbsp dried seaweed powder
2 tbsp chopped fresh tarragon
330g/11½oz tomato ketchup
170g/6oz plain flour
sea salt and ground black pepper
sea salt and freshly ground black pepper, to taste
40g/1½oz light soft brown sugar
1 tsp ground cumin powder
1 tbsp fennel seeds
50²µ/1¾´Ç³ú honey
1 tbsp black peppercorns
100²µ/3½´Ç³ú sea salt
pinch of barbecue seasoning, to taste
1 star anise
vegetable oil or duck fat, to cover (about 1–1.5 litres/1¾ pint)
460g/1lb cider vinegar
100²µ/3½´Ç³ú salted butter, melted
160²µ/5¾´Ç³ú double cream
220g/8oz medium free-range egg whites (approx. 5-6 eggs)
110g/4oz free-range egg yolks (approx. 4 eggs)
2 duck legs