Add <quantity>2<unit>L</unit></quantity> of water to a large pot

Add <quantity>¾<unit>cup</unit></quantity> of salt, <quantity>4<unit>tsp</unit></quantity> of sodium nitrite, and <quantity>¼<unit>cup</unit></quantity> of sugar

Add <quantity>2<unit>tbsp</unit></quantity> of juniper berries

Add <quantity>½<unit>cup</unit></quantity> of Madeira wine and <quantity>½<unit>cup</unit></quantity> of maple syrup

Add <quantity>1</quantity> small bunch of thyme and <quantity>2</quantity> bay leaves, and move to the stove

Turn the heat up to medium and stir until the sugar and salts have completely dissolved. Remove from the heat and let it cool down to room temperature

Add <quantity>4</quantity> deboned duck legs into the brine. Refrigerate for 24h to season

Remove the duck legs from the brine and pat them dry

Transfer to a steaming basket

Place a handful of wood chips into a wok or heavy-bottom pan over high heat and use a torch to light them. Once they ignite, extinguish the flame using a lid

Remove the lid and place the covered steaming basket in the smoking pan. Reduce the heat to low and leave for 1h until smoked

Pull a large piece of cling film over a working surface and place <quantity>1</quantity> piece of duck in the center, with the skin facing down

Sprinkle a generous layer of meat glue over the duck, covering the whole surface

Roll the duck meat tightly on itself, using the help of the cling film on the outside. Twist and tie the ends tightly. Repeat the process with the remaining duck legs

Refrigerate the duck for 12-24h to stick and firm

Fill a pan with water and bring it to a boil over medium heat

Remove the rolled duck from the refrigerator and place inside the steam basket

Place a steam basket on top of the pan, not directly into the water. Turn the heat down to low

Steam the rolled ducks for 1h until its internal temperature reaches <temperature>71<unit>°C</unit></temperature>

Place the duck on a cutting board and remove the cling film

Add <quantity>3<unit>tbsp</unit></quantity> of vegetable oil to a skillet over medium heat

Cook the duck legs until all sides are deep brown and crispy. Transfer to a cutting board

Slice into <quantity>1<unit>cm</unit></quantity> wide pieces

Thinly slice <quantity>2</quantity> radishes on a mandoline

Plate the rolled duck slices, intercalating them with radish slices

Top with watermelon mostarda to taste

Garnish with watercress to taste

Add extra virgin olive oil and black pepper to taste. The rolled duck ham is ready!