1. confit the duck legs. Before serving, roast the duck legs in the oven until crispy and golden.
2. Bring the cherry sauce, balsamic vinegar and water to the boil and simmer for a few minutes. Allow to cool.
3. Whisk the cherry glaze with the olive oil and pepper to a suitable consistency.
4. Blanch the kale and place directly in ice water.
5. Arrange the duck leg confit on a bed of kale, pear, cherry vinaigrette and top with toasted walnuts.
