Mix the salt and duck legs together, put them into a non-reactive dish, cover and refrigerate for 24 hours. Brush the salt off the duck legs and put the fat to melt in a heavy pan over a medium heat.

Add the duck legs, garlic, peppercorns and cloves. Make sure the legs are covered with fat. Cook for 2 hours, slowly, over a medium-low heat at around 250 degrees. After this time, take the legs out of the fat to cool. Strain the fat through a cheesecloth.

Heat about 3 tablespoons of the strained fat in a non-stick saucepan over a high heat until hot. Put the legs of duck in and cook until crispy on one side.

Put the lid on the saucepan, take it off the heat and cover your hands. With the other hand, squirt the raspberry vinegar into the pan. Be careful because it will crackle and spit out. Just before serving, add the chopped chives, and check the seasoning.