The Chicken Kiev has a lot to answer for: in a post-war Britain yearning for culinary relief, along came this beacon of ease and exoticism. The nation's heads were turned! Here was glamour, straight from the deep freeze! We developed a national amnesia for the skills which make the freezer unnecessary. By confiting you can lay aside titbits and delicacies, gizzards and bellies, until the very moment of need, as fat provides a nurturing blanket under which the meat is preserved, flavoured, tenderised and intensified. Duck legs being, of course, an ever-remembered exception - and with very good reason. When the breasts have been cured and the bones have enriched stocks, we have enough legs to put this favourite on the menu. Crispy Duck Leg, Sour Cabbage and Prunes, with a crisp-fried potato for balance and ballast. 📸 @emperorofhoxton