In the picturesque village of Harome in North Yorkshire, the “Star Inn” is a real culinary attraction. Chef and pub owner Andrew Pern has a Michelin star to his name. Duck is on the menu here throughout the year. Recipe (Serves four) Ingredients: 4 duck legs 1 litre duck fat 2 duck breasts 200ml red wine 10g lemon thyme 100g butter 1 orange 100ml cream 1 bayleaf A little white wine vinegar 1 star anise 100ml duck jus Preparation: Place the duck legs in the duck fat together with the star anise and bayleaf and roast in the oven for 2½ hours at 140°C. Peel the orange and cut the peel into julienne strips, removing all the white. Place in a pan with the red wine, sugar and redcurrant jelly. Squeeze the left-over orange and add the juice to the pan as well. Reduce until it becomes a syrup, and add the duck jus.   Once the duck legs have cooled, split the thigh and the drumstick, then place onto a baking tray. Boil the potatoes, drain and mash. Over heat reduce 100g of butter and 100ml cream by half and add to the mash. Season. Add the lemon thyme leaves and keep warm. Pan-fry the duck breasts until the skin is crispy. Place on the tray and then in a preheated oven at 190°C for 5 minutes. Meanwhile, reheat the mash and put into a piping bag. Pipe 5 turrets of mash around the outside of the plate and 1 in the center. Place the ingredients on the mashed potato turrets, slice and save the duck breast for the center of the plate, drizzle the Yorkshire sauce around the plate and over the food. Serve immediately.