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

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the dried rosemary.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

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

When the oven is hot, roast the potatoes on the top shelf until golden and the duck on the middle shelf, 25-35 mins. IMPORTANT: Ensure the duck is piping hot throughout.

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

After 5 mins of roasting time, add the carrots to the potato tray and toss together. Cook for the remaining time until tender, 20-30 mins. Turn halfway through.

While everything roasts, peel and grate the garlic (or use a garlic press).

When 15 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 3-4 mins, then add the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the spinach and a splash of water to the pan and cover until wilted, 2-3 mins. Remove the lid, season to taste, then transfer to a bowl and cover to keep warm.

Pour the water for the jus (see pantry for amount) into the (now empty) pan and bring to the boil on high heat. 

Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

Once glossy and thickened, remove from the heat.

When everything's ready, transfer the duck to your plates and serve with the rosemary roast potatoes, carrots and bacon spinach alongside.

Spoon the red wine jus over the duck to finish.

Enjoy!