Serves 4 1 tbsp corn flour 1 bunch sage chopped 1kg local organic Nicola potatoes 1 local free-range egg Salt and pepper 4 duck legs 500ml blended Kyneton olive oil 2 heads garlic 1 tbsp peppercorns 5 bay leaves (garnish) 6 fresh figs 150g rocket

Peel the Nicola potatoes and place into a pot, cover with cold water, and then boil until tender. Strain and rest until cool. Crush by hand, add in the egg, corn flour, chopped sage and salt and pepper. Press the mix into a 10cm diameter cutter and deep fry until golden brown. Place the duck legs in a deep baking tray. Add 2 heads of garlic, cut in half. Season with salt and pepper, add 3 bay leaves and cover with oil. Bake at 180C, uncovered, for 2 ½ hours. Cut the figs in ½ lengthways, place on an oven tray, drizzle with oil, season and grill until hot. Place the nicola cake on the middle of the plate, top with rocket and then the duck leg, add grilled figs and fresh bay leaf garnish. At Campaspe House this is served drizzled with parsley infused oil and a red wine demi glace.

Chef: Brad Lobb
Regional Wine Match:Curly Flat Pinot Noir