Sprinkle coarse salt on the duck legs, cover and leave to sit in the refrigerator for 2 hours.

Rinse off the salt and roast the duck legs in the oven for 15 minutes at 200°C.

Heat up the stock in a pan.

Place the roasted legs in the stock, cover and leave to simmer for about 2 hours.

Allow the legs to cool in the stock for one hour and then gently pull the meat away from the legs and discard the skin and bones.

Reduce the stock by half and shred the meat with a fork. Season the meat with the reduced stock and freshly ground pepper, place in the fridge and allow to cool completely.

Remove the stems from the kale, chop coarsely and then place in a bowl or pan. Pour 1 litre of boiling water over the chopped kale and let it sit for 4 minutes.

Pour away the hot water and rinse the kale in cold water.

Slice the leeks and carrots into thin strips and place them in the water with the kale.

Leave the vegetables to sit for 10 minutes in the cold water.

Pour away the water and turn the vegetables in a little salt and honey, then leave them to cool in the fridge for about 30 minutes.

Mash the salad cheese with a whisk and blend with lemon oil, chilli and chopped chives.

Divide the duck meat into 16 equal-sized portions and roll them to form little balls.

Roll them in flour, then in egg and finally in breadcrumbs.

Fry the balls in oil for 4 minutes at 180°C.

Let the excess oil drip off onto some oil-absorbing kitchen paper.

If you need to, you can keep them warm in the oven until ready to serve.

Fold the vegetables into half of the spread and serve the rest as a dip for the croquettes.