Duck Leg in a Mushroom Red Wine Jus

Meanwhile, boil a full kettle.

Cut the potato into 2cm chunks.

Destalk the cavolo nero and discard the stems (they're too tough to eat). Thinly slice the leaves widthways.

Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil on high heat. Add the potatoes, reduce the heat and simmer until soft, 15-18 mins.

When the potato has 5-8 mins remaining, add the cavolo nero to the pan and cook until softened.

Once cooked, drain in a colander and return to the pan. Add the butter and milk (see pantry for both) and season with salt and pepper. Mash until smooth. 

Meanwhile, halve any thick broccoli stems lengthways.

When the duck has 10 mins remaining, add the broccoli to another baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast on the middle shelf until tender, 8-10 mins.

If you'd prefer to, boil your broccoli in step 5 while the sauce cooks, for 3-5 mins until tender. Season with salt and pepper.

Meanwhile, pour the water (see pantry) into a small saucepan. If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring the saucepan to the boil, then stir in the red wine jus paste and mushrooms. Reduce the heat to medium, then bubble away until the sauce has reduced by half, 5-6 mins. 

Once glossy and thickened, remove from the heat.