For the Braised Duck Legs, firstly french the duck legs by trimming the skin away at the bottom of the leg. Then use a sharp knife to scrape down the leg bone, pushing the meat down to the thick part of the leg. Trim and neaten the duck skin and scrape any remaining skin or sinew away from the exposed bone.
Place duck legs into pressure cooker with whisky, honey, lemon rind, spices and stock, cover and cook on high pressure for 30 minutes. Remove duck legs and set aside. Reserve cooking liquid.
For the Honey, Lemon and Whiskey Sauce, use a cleaver to chop duck wings into small pieces. Place a large fry pan over high heat, add olive oil and wing pieces and cook for 4 - 5 minutes until well caramelised. Add whiskey, reduce heat and simmer until liquid is reduced to 1/3.
Add enough water to the pan to cover the bones and the honey. Continue to simmer until sauce is further reduced and syrupy. Add lemon juice and salt to taste. Strain sauce through a fine sieve and set aside, keeping warm in a serving jug until ready to serve.
For the Roasted Carrot, top and tail and peel the dutch carrots. Place in a medium bowl and add the olive oil and season to taste. Toss well to coat. Transfer the carrots to a small roasting pan and bake in the pre-heated oven for 40 minutes until tender and starting to brown.
Remove the carrots from the oven and add the honey and sesame seeds to the pan. Toss well to coat the carrots and set aside, keeping warm until needed to serve.
For the Pickled Carrot, place honey, lemon juice and water in a small saucepan over medium heat, until almost simmering. Remove from heat and set aside to cool slightly.
Meanwhile, use a mandolin to slice the carrots lengthways into very thin strips, about 1mm thick. When the pickling liquid has cooled slightly, add the carrot strips to the liquid. Set aside to pickle for 15 minutes.
For the Pine nut Purée, combine pine nuts, soaked bread, preserved lemon, verjuice, tahini, honey and salt and pepper to taste in the canister of a stick blender. Blitz with stick blender to combine to a paste. With the motor still running add the olive oil and grape seed oil in a slow, steady stream until a smooth purée. Add water, a little at a time, if needed, to the desired consistency. Check and adjust seasoning if required and set aside until needed.
For the Rosemary Salt, place rosemary leaves into a dry frypan over medium heat and toast for 3 - 4 minutes until fragrant. Transfer to a spice grinder along with salt and pulse to combine. Set aside until needed.
To finish the Braised Duck Legs, heat a large frypan over medium heat. Add the duck legs and the Lemon, Honey and Whiskey Sauce to the pan and cook for 5 - 6 minutes until sticky. Heat a large griddle pan on the stovetop over high heat. Transfer duck legs from the sauce to the hot griddle pan and grill until crisp and slightly charred. Reserve sauce in frypan, keeping warm until ready to serve.
To serve, place a spoonful of Pine nut Purée onto serving plates and smear across the plate. Sit one duck leg on top of the Pine nut Purée on each plate. Remove Pickled Carrot strips from the pickling liquor and drain well. Arrange 3 - 4 strips of Pickled Carrot around each plate. Add 3 Roasted Carrots to each plate, around the purée.
Thinly slice the radishes, season with salt and place on top of Pickled Carrot strips. Garnish each plate with extra toasted pine nuts and a sprinkle of Rosemary Salt.