Confit Duck Curry.

While the potatoes cook, heat a drizzle of oil in a saucepan on medium heat. Add the shallot and pepper, stir and cook until softened, 4-5 mins. Stir in the North Indian style spice mix (use less if you donʼt like heat). Cook for 1 minute. Pour in the water (see ingredients for amount), the stock pot and the tomato passata. Stir to dissolve the stock pot and simmer until thickened, 10-12 mins.

Meanwhile, carefully peel the skin off the confit duck legs. TIP: An easy way to do this is to slip a finger under the skin and ease it away from the flesh, then gently pull it off. Don’t worry if it comes off in pieces! Remove and discard the skin, fat and grease. Pull the flesh off the bone and separate into bite-sized chunks. Once the curry is thick, add the duck, stir and simmer until piping hot, 4-5 mins.

When the potatoes are cooked, remove them from the oven and lay the cavolo nero on top of the potatoes. Drizzle with some olive oil, and season with black pepper. Pop back into your oven and roast until the cavolo nero is crispy, about 5 mins.

Heat a frying pan on high heat (no oil). Once hot, lay in one of the tortillas and cook until slightly charred, about 30 seconds - 1 minute on each side. Remove to a plate and season with a pinch of salt and black pepper. Repeat with the remaining tortillas. TIP: We make one per person but you have enough for more if you fancy!