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

Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.

Boil a full kettle. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.

Pour the boiled water into a large saucepan on high heat with ½ tsp salt. Peel and chop the potatoes into 3cm chunks. Boil the potatoes for 5-6 mins or until the edges are soft.

Once the potatoes are ready, drain in a colander and pop back into the pan.

Sprinkle on the flour (see pantry for amount). Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, then roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Once the potatoes have been cooking for 10 mins, roast the duck on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Once cooked, remove to a plate lined with kitchen paper.

While the bacon fries, roughly chop the chives (use scissors if easier). Halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press).

While everything cooks, pop the (now empty) frying pan on medium-high heat with a drizzle of oil if needed (no need to clean).

Once hot, add the garlic and fry for 1 min. Stir in the creme fraiche, chives, chicken stock paste (see ingredients for amount), water for the sauce (see pantry for amount) and half the wholegrain mustard. 

Simmer until the sauce has thickened slightly, 2-3 mins, then remove from the heat.

While the sauce simmers, in a large bowl, combine the red wine vinegar, remaining mustard, sugar and olive oil for the dressing (see pantry for both amounts).

Add the baby plum tomatoes to your dressing, season with salt and pepper, then mix together.

When the potatoes have 5 mins left, sprinkle over the hard Italian style cheese and toss to coat. Return to the oven for the remaining time.

When everything's nearly ready, add the baby leaves to the bowl of dressing and toss to coat.

Taste the creamy sauce and season with salt and pepper if needed, adding a splash of water if it's a little too thick.

Transfer your confit duck legs to your serving plates. Serve your roasted potatoes alongside and sprinkle over the bacon lardons.

Spoon the creamy chive sauce over the duck and serve your salad in a bowl on the side.