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 half the garlic cloves.

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

Grate the remaining garlic (or use a garlic press).

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 maple syrup and cook for 1 min more. 

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

Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen. 

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Once glossy and thickened, remove from the heat.

Meanwhile, pop your (now empty) frying pan back on medium heat (no need to clean).

Add the peas and stir-fry for 1-2 mins.

Next, add the spinach and grated garlic. Season with salt and pepper, stir together and cook until wilted and piping hot, 1-2 mins. 

Stir in the creme fraiche and Italian style cheese. Cook until piping hot. Taste and season with salt and pepper if needed. Remove from the heat.