Apple Glazed Confit Duck Leg and Bacon Roasted Potatoes

Meanwhile, remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.

Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Meanwhile, core and cut the apple into 8 wedges (no need to peel). Peel and grate the garlic (or use a garlic press). Trim the asparagus and cut into thirds.

Next, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the apple wedges and fry, turning occasionally, until golden and starting to soften, 8-10 mins. 

When the apples are golden, add the chicken stock paste, apple and sage jelly and boiled water for the sauce (see pantry for amount). 

Season generously with pepper and simmer until thickened slightly, 4-5 mins.

Once thickened, add the butter and stir well to emulsify. Remove from the heat.

When the potatoes have 10 mins of roasting time remaining, add the lardons to the baking tray.

Return to the oven and roast until golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. TIP: Discard any tough stalks from the cavolo nero.

Once the pan is hot, add the asparagus and season with salt and pepper. Fry for 1 min. 

Then add the cavolo nero and a splash of water and cover until wilted, 3-4 mins.

Remove the lid, add the peas and garlic. Stir-fry until, 2-3 min more. Season to taste with salt and pepper. Cover with a lid or foil to keep warm and set aside.