Put the rock salt, thyme, rosemary and garlic in a food processor and blitz until smooth, the herbs and garlic should no longer be visible in large chunks. Rub and coat the duck legs in the salt mixture then cover and place in the refrigerator for 6 hours. Rinse in cold water before using.
Preheat a sous-vide machine to 80°C. Put the rinsed duck legs in a vacuum-pack or large sandwich bags with a little of the duck fat. Seal or compress the bags then cook sous-vide for 3-4 hours, until the meat is soft and tender. Remove the duck legs from the bags and let cool then pick the meat from the bones and set aside.
In a bowl, stir together the barbecue sauce ingredients then add the duck leg meat and mix. Set aside. Warm the mixture through in a pan on low heat before serving.
Put the bay leaves, juniper berries, star anise and ground cinnamon inside a piece of muslin cloth and tie with string to secure. Put the muslin bag in a pan with the peeled, cored and chopped quince, shredded red cabbage, sugar, red wine and port. Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half and the quince has softened. Remove from the heat, let cool then pour in a blender. Pour in the lemon juice and pomace oil then blend until smooth.
Candied orange peel
Bring a pan of water to a boil then add the orange zest strips and blanch for 30 seconds. Drain in a sieve and refresh under cold running water, then drain again and set aside. Repeat this process five times.
Add the blanched zest to a pan along with the sugar, water and glucose. Cook on a medium heat until the mixture reaches 112°C, then remove from the heat and stir through the lemon juice.
Cut the endives in half lengthwise, place in a vacuum bag then add the white balsamic vinegar, orange infused oil and sprigs of thyme. Compress or seal then aside.
To finish, slice the duck breast into a diamond shape and top in the middle with 1 tablespoon of the pulled duck leg meat. Cover with one kale leaf followed by half a compressed endive. Add a quenelle of quince purée, garnish with the fennel throngs and finish with the optional garnishes, if desired.