Roasted Duck Leg and Mushroom Red Wine Jus

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots 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 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 boiling, add the potatoes and garlic to the water and cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, heat a drizzle of oil in a medium saucepan on high heat. 

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. 

Pour the water for the jus (see pantry for amount) into the pan and bring to the boil. Stir in the red wine jus, then lower the heat to medium.

Allow the sauce to bubble and thicken, stirring regularly, 4-5 mins. Remove from the heat. Add a splash of water if it's a little thick.

When the carrots have 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount), toss to coat, then return to the oven for the remaining time.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Stir through the pesto. Season with salt and pepper.

Reheat the jus if needed.