Method

• 1.
  Rub duck with 2 tsp salt flakes. Set aside for 1 hour to come to room temperature.
• 2.
  Meanwhile, place porcini in a heatproof bowl with 1 cup (250ml) boiling water. Set aside for 10 minutes to soften. Using a slotted spoon, remove porcini from steeping liquid and set aside in a bowl. Strain liquid through a fine sieve into a second bowl and set aside.
• 3.
  Preheat oven to 150°C. Heat a large non-stick saucepan over medium heat.
• 4.
  In 2 batches, add duck, skin-side down, and cook for 5-6 minutes or until golden. Turn and cook for a further 2 minutes or until golden.
• 5.
  Transfer duck to a heavybased roasting pan, reserving fat. Add carrot, onion, eschalots, garlic and herbs to the duck fat and cook, stirring occasionally, for 8 minutes or until onion has softened.
• 6.
  Add porcini and tomato paste, and cook, stirring constantly, for 2 minutes or until darkened slightly. Increase heat to high, add wine and cook, stirring occasionally, for 3 minutes or until thickened slightly. Add reserved steeping liquid and stock. Bring to the boil, then transfer to roasting pan with duck.
• 7.
  Cover pan with foil and roast for 2 hours 30 minutes or until duck is tender. Remove foil, increase oven to 220°C and cook for a further 40 minutes or until skin is crisp. Remove from oven and rest for 15 minutes.
• 8.
  Meanwhile, for the semolina, combine milk and 2 cups (500ml) water in a large saucepan over medium heat. Bring to a simmer and whisk in semolina. Cook, whisking constantly, for 3-4 minutes or until thick. Add butter and cheeses, and stir well to combine.

• 9.
  Divide semolina among serving bowls. Top with duck. Spoon over cooking liquid, season and scatter with herbs to serve.