Preheat your oven to 200°C. Pop a large saucepan of water onto boil with 0.5 tsp salt. Peel the potatoes and chop into ½cm thick discs. Add to the water and cook until the potatoes have softened and just cooked through, 8-10 mins. Meanwhile, halve, peel and thinly slice the shallot. When the potatoes are cooked, drain into a colander and allow to steam for a couple of minutes. Heat a splash of oil in a frying pan over a medium-high heat. Add half the shallot and cook until softened and lightly browned, 5-6 mins.

Meanwhile, lay half the drained potato slices in an appropriately sized ovenproof dish. Set aside. Pour the water (see ingredients for amount) into the pan with the shallot. Add the creme fraiche, dried thyme and half the chicken stock powder. Stir to combine and heat through, then pour onto the potatoes in the dish. Arrange the remaining potatoes on top and cover with a layer of hard Italian cheese. Pop on the middle shelf and bake the dauphinois in the oven until the potatoes are cooked through and top is golden, 25-30 mins.

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. Meanwhile, 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.

Meanwhile, wash out your saucepan and pop on a 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 (see ingredient list for amount), remaining chicken stock powder and the orange juice. Stir, bring to the boil and simmer, stirring occasionally until the liquid has reduced by half, 5-8 mins, until thickened. Remove from the heat. Once the duck is cooked, cover with foil and leave to rest for a few mins. IMPORTANT: The duck is cooked when it is piping hot

Wash out your frying pan and pop onto 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, add the cavolo nero and orange zest to the pan, cover immediately and leave to steam for 3-4 mins. Season with salt and pepper.

Divide the cavolo nero between plates. Place the duck legs on top of the cavolo nero and pour the orange sauce onto the leg. Garnish with the charred orange slices. Serve with the potato dauphinois. Enjoy!