Roasted Confit Duck Leg and Red Wine Jus

Meanwhile, bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.

Trim the carrots and parsnips (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.

While everything roasts, chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves.

When your pan of water is boiling, add the potatoes and garlic cloves. Cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then add the honey and cook for 1 min more. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Transfer the honeyed bacon to a small bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Pour the water for the jus (see pantry for amount) into the (now empty) frying pan and bring to the boil on high heat (no need to clean). 

Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once glossy and thickened, remove from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan with the garlic, off the heat. Add the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.