Confit Duck Leg

Meanwhile, remove the confit duck from its packaging and fat. Place on a separate baking tray, skin-side up. Roast on the top shelf of your oven for 25 mins or until the skin is crispy.

Roughly chop the walnuts and pop them in a mixing bowl. Add the wholegrain mustard, lemon juice, remaining thyme leaves and the olive oil (amount specified in the ingredient list). Set aside, we'll dress the peashoots later.

Cut each apple into eight wedges and remove the core. Heat half the butter in a frying pan over medium heat. Add the apples and cook until browned all over, 6-7 mins. Turn to make sure they colour evenly. Then stir in the chicken stock pot, water (amount specified in the ingredient list) and the apple and sage jelly. Simmer until the apples are soft and the sauce is glossy, 3-4 mins. Transfer to a bowl and cover with foil.

When the potato and duck are 5 mins from being ready, you can finish off the last few jobs. Wash the frying pan you used for the apples and return it to medium heat. Add the remaining butter and the baby spinach. Stir and cook until the spinach wilts, 3-4 mins. Remove from the heat and cover until everything else is ready. TIP: You might want to heat the spinach up again for 30 seconds just prior to serving!