Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Peel the potatoes and chop into 1cm thick rounds. Halve, peel and thinly slice the shallot.

When boiling, add the potato slices to the water and cook until the potatoes have softened and just cooked through, 8-10 mins. Once cooked, carefully drain in a colander.

When the potatoes have 5 minutes left, heat a drizzle of oil in a frying pan on medium-high heat. Add half the shallot and cook until softened and lightly browned, 5-6 mins.

Lay half the drained potato slices in an appropriately sized ovenproof dish. Set aside. 

Pour the water for the gratin (see pantry for amount) into the pan with the softened shallot. Add the creme fraiche and half the chicken stock paste. Stir to combine and bring to the boil, then remove from the heat. Season to taste with salt and pepper then pour the creamy sauce over the cooked potato slices.

Arrange the remaining cooked potato slices on top and cover evenly with a layer of hard Italian cheese.

When the oven is hot, remove the confit duck legs from their packaging and place in a roasting tin skin side up. Drizzle with oil, then roast on the top shelf of your oven until the duck skin is crispy, 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Meanwhile, pop the dauphinoise onto the middle shelf of your oven and bake until the potatoes are cooked through and top is golden, 25-30 mins. TIP: Put the dish onto a baking tray to catch any drips.

While everything cooks, zest and halve the orange. Squeeze half the juice into a small bowl and set aside. Slice the remaining orange into thin slices, 2 per person.

Wash out your shallot pan and pop back on medium heat and add the butter. Allow it to melt, then add the remaining shallots and fry until softened, 2-3 mins. Add the honey, water for the sauce (see pantry for amount), remaining chicken stock paste and the orange juice.

Stir, bring to the boil and simmer. Cook until the liquid has reduced by half and thickened, 5-8 mins, stirring occasionally. Remove from the heat. 

Wash out your pan again and pop on medium-high heat (no oil).

Once hot, add the orange slices leave them to char nicely, turning once, 2-3 mins each side. Remove from the pan and set aside for later.

Add a splash of water to deglaze the pan, then add the spinach and orange zest to the pan a handful at a time until the spinach is wilted and piping hot, 1-2 mins.  Season with salt and pepper.

Once the duck and potatoes are cooked through, remove from the oven. Cover the duck with foil and leave to rest for a few mins.

Share the zesty spinach between your plates. Place A duck leg on top and drizzle the orange sauce over. 

Garnish with the charred orange slices.

Serve with the potato dauphinoise.

Enjoy!