Servings: 6

2 duck legs (about 440g) 2 duck legs (about 440g)
½ tsp whole black peppercorns ½ tsp whole black peppercorns
1½ tsp coriander seeds, toasted 1½ tsp coriander seeds, toasted
2 fresh bay leaves 2 fresh bay leaves
200ml dry white wine 200ml dry white wine
2 shallots, peeled and halved lengthways (100g) 2 shallots, peeled and halved lengthways (100g)
Flaked sea salt Flaked sea salt
10g chives, finely chopped 10g chives, finely chopped
60g unsalted butter 60g unsalted butter
2½ tsp baharat 2½ tsp baharat
50g gherkins 50g gherkins

Heat the oven to 150C (130C fan)/300F/gas 2. Pierce the duck skin a few times with a fork then lay the legs skin side up in a 20cm x 15cm baking dish. Scatter over the peppercorns, a teaspoon of the coriander seeds, the bay leaves, white wine, shallots and a teaspoon of flaked salt, cover the tray tightly with foil and roast for two and a half hours, until the meat is very tender and almost falling off the bone. Remove, take off the foil and set aside until the duck is cool enough to handle.
Lift out the duck legs and transfer them to a large bowl. Put a sieve over a small bowl and pour through the roasting juices. Pick out the shallots and set these aside, then discard all the other solids.
Using your hands or a couple of forks, pull the duck meat away from the bones; discard the skin and bones. Pour 100ml of the strained roasting juices into the duck meat bowl. Finely chop the reserved roast shallots, add these to the duck bowl, then mix everything until everything breaks up and is finely shredded. Stir in the chives, then divide between two 10cm-wide by 4½cm-high ramekins (or two small bowls), using the back of the spoon to compact the mixture as much as possible.
Melt the butter in a small frying pan on a medium heat and, once it’s bubbling, add the baharat and a quarter-teaspoon of flaked salt. Take off the heat, skim off any foam on the top, then divide the butter mixture equally between the two ramekins, so it completely covers the duck mix. Crush the remaining half-teaspoon of coriander seeds in a mortar and sprinkle this and a tiny pinch of flaked salt on top of the butter. Refrigerate for at least an hour, until the butter is set and the duck sealed (or overnight, if you want to get ahead).
About half an hour before you want to serve, take the ramekins out of the fridge, so the butter softens and is spreadable. Serve with toasted bread or crackers and cornichons.