Duck Leg Confit and Cheesy Bacon 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 top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

While everything roasts, trim the bottom 2cm from the asparagus and discard. Quarter and core the apple, then halve each quarter into wedges (no need to peel).

Bring a large saucepan of water to the boil with ¼ tsp salt for the asparagus.

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Set aside.

Melt the butter in a frying pan on medium heat.

Once hot, add the apple wedges and cook until browned all over, 6-8 mins. Turn every min to make sure it colours evenly.

Stir in the chicken stock paste, water for the sauce (see pantry for amount) apple and sage jelly.

Cook until the apple is soft and the sauce is glossy, 3-4 mins, then remove from the heat and cover to keep warm.

Just before you're ready to serve, add the asparagus to the water in the saucepan and cook until tender, 2-3 mins. When tender, drain in a colander.

Add the baby leaves to the bowl of dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.