Nathan Bowles at Killingworth Castle provides this week's recipe

How did you first become a chef?

I became interested in cooking while at Carterton Community College and had a weekend job as a kitchen porter at The Vines in Black Bourton. My interested grew in what was going on in the kitchen and, with the encouragement from Ardi Gerges at the Vines, and my family, I completed a three-year course for chef qualifications at OCVC.

Where do you work and how long have you been there?

I work at The Killingworth Castle in Wootton, near Woodstock, and have been there as a sous-chef since June 2013.

What's your cooking style?

I'm cooking mainly fine dining food.

What is your signature dish?

My signature dish is a vegetarian dish - asparagus, wild rice and halloumi salad.

Do you have a guilty pleasure when you're too tired to cook?

KFC.

What are your favourite places to eat and drink around Oxfordshire?

I don't have favourite place, I like to try different places, menus and styles of food

Can you tell us about the strangest food you've ever eaten?

I have tried camel steak, which is a very rich meat.

What is your favourite kind of cuisine?

Definitely fine dinings, I like to experiment.

Who inspires you?

My Nan always inspired me. She was a great cook and always ready to encourage me in my career and everything else. Sadly, she passed away recently.

Serves 4 

Ingredients:
* 4 duck legs
* 20g fennel, thinly sliced
* 2 garlic cloves, squashed
* 1 star anise, broken
* 1/4 cinnamon quill, broken
* 2 strips orange, peel
* 10g ginger root, thinly sliced
* 4 juniper berries for each leg
* 1 shallot, finely sliced for each leg
* 4 sprigs thyme
* 100g sea salt
* 500g duck fat

Method:
Using a small sharp knife cut the meat below the ankle through to the bone and around. As the meat cooks it will shrink away from the knuckle, leaving the bone exposed.

Mix all ingredients (except the duck) in a bowl, then pack with the duck legs into a container, cover and refrigerate for six hours.

Remove the duck from the container and wash under cold running water. Pat dry with a clean cloth.

Place into a oven-proof tray deep enough for the fat to cover the duck legs.

Melt the fat over a low heat and carefully pour over the duck legs.

Cover with parchment paper and tin foil.

Place into an oven pre-heated to 120 degrees Celsius for approx 2 to 2 1/2 hours, or until tender Remove the cover from the tray and, using a slotted spoon, remove the duck from the oven dish to a clean oven tray.

Turn the oven up to 180 degrees Celsius and return the duck to the oven for the skin to crisp.

Remove from the oven and serve with creamy mashed potatoes, sprouting broccoli and pepper sauce as we do, or your choice of vegetables and sauce.