Confit Duck Leg, Pea Shoot and Orange Salad

In the meantime, bring a large saucepan of water with 1/2 tsp salt to the boil on high heat for the salad potatoes. Halve the salad potatoes (no need to peel). When the water is boiling, add the potatoes, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, trim and thinly slice the radishes. Slice the sugar snap peas in half lengthways. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Crumble the feta into small pieces. Zest and halve the orange(s). Keep half of the orange(s) aside - we will juice this later for the dressing. Place the remaining orange half/halves flesh-side down onto your board. Using your knife, remove the outer skin (including the white pith) by following the curve of the orange, top to bottom. Then cut the orange flesh into bite-sized pieces.

In a large salad bowl, mix together the olive oil for the dressing (see ingredients for amount), cider vinegar, orange zest, honey and wholegrain mustard (see ingredients for amount). Squeeze in the juice from the orange(s) you kept aside for the dressing. Season with salt and pepper and mix well.

Meanwhile, once the potatoes are cooked, drain them in a colander then return them to the pan. Add 1 tsp of the dressing per person to the potatoes and toss so they are nicely coated.