Roasted Duck Leg

Meanwhile, remove the duck leg confit from the pack (discard the fat and jelly surrounding the duck) and lay on another baking tray skin-side up. Roast on the top shelf of your oven, until the skin is nicely coloured and crispy, 25 mins.

While everything is in the oven, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press) and set to one side. Heat a drizzle of oil in small saucepan over medium heat. Once hot, add the shallot and a pinch of salt to the pan. Cook gently until the shallot has softened and is lightly coloured, 5-6 mins, stirring regularly.

Once soft, stir in a good pinch of sugar (if you have some!). Pour in the water (see ingredients for amount) and stock pot. Stir to dissolve the stock pot and bring to the boil. Reduce the heat slightly, then bubble away until the sauce has reduced by half, then remove from the heat, about 5-6 mins. Season to taste with a pinch of salt and pepper and set to one side.

Five mins before the potato is finished, heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add in the cavolo nero with a pinch of salt and pepper, and stir-fry until softened, 3-4 mins. Once soft, stir in the garlic, cook for one minute more, then add the potatoes to the pan (along with any thyme left on the tray!). Mix to combine.