1. Soak the duck legs in lard – fully covered – and cook over low heat for about 3 hours.
2. When it is cooked, drain and put it on a tray, go to the oven for about 10min at 200oC until it blushes
3. Cook the rice.
4. Once cooked, add drained duck lard with mushrooms to a frying pan and sauté.
5. Add raisins, pine nuts and rice
6. Add some chopped coriander
7. Season to taste

Sauce

1. Juice of 2 oranges, let it reduce with a little sugar
2. Add a little demi-glace (meal sauce)
3. Let it reduce until it thickens

On the plate

1. With a cylinder shape, add the rice to the plate
2. Add some vegetables to the side
3. Duck leg on top of the vegetables
4. Add the sauce
5. 2 Orange wedges

1. Baking the octopus
2. At the end of the stew drain it and put it in olive oil and garlic – until the octopus is completely covered
3. Go to the oven 20min at 150oC
4. Cook the sweet potato
5. Crush with the magic wand
6. Add a little salt, pepper and milk
7. Grill the pepper
8. Cut into julienne and season with olive oil and garlic

On the plate

1. Add 3 tablespoons of sweet potato puree to the plate, add the pepper marinade after draining the olive oil.
2. Put the octopus on top of the pepper
3. Decorate with vegetables