Place the duck in a container after making some incisions into the skin. Pour the wine (or beer) over the duck and sprinkle it with some rock salt, pepper, a couple of bay leaves and some chilli powder. Place it in the fridge and let it marinade for two hours or more (the more the better).
When you are ready to make the meal pre-heat the oven to 180°C.
Take the duck out of the marinade and prepare it for the oven by inserting a couple slithers of garlic in the incisions, a piece of bay-leaf and a slice of chorizo (each leg should have about 5 of these incisions). Once done, powder the duck with some chilli powder (or smoked paprika if you don't like it hot) and another sprinkle of salt and black pepper. Place in a tray and pour the marinade liquid around it then pop in the oven for 20 minutes.
Remove the duck from the oven and from the tray, and put the liquid marinade into a container. Place a wire rack into the tray and put the duck back on top of it, basting it with some of the liquid marinade.
Place in the oven for a further 30 minutes (every five minutes, baste the duck again). Simultaneously, put the wedges in a bowl and sprinkle with rock salt, dried parsley, half of the lemon juice, chilli powder, the minced garlic and about 2tbsp of olive oil.
Toss these well together and place them in a baking tray and place it in the oven with the duck. After 10 minutes, of the second oven stage of the duck place the carrots and the brocolli (in pieces) in a pan and add about 1 glass of water, cover with a lid and place it on the stove on a medium to low heat once the water is boiled.
It will all now be ready at the same time so all you need to do is dish it all together. Melt the butter, add the other half of the lemon juice and some fresh chopped parsley to pour over the veg (alternatively you can make a thick bechamel sauce, and pour this over the veg).
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