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.

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 on the top shelf for 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

After 10-12 mins, add the kale to the same pan. Cook for the remaining time until both are tender, 5-8 mins.

Meanwhile, pour the water for the sauce (see pantry for amount) into a small saucepan and bring to the boil on high heat.

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

Meanwhile, trim and thinly slice the spring onion. Grate the cheese.

Once glossy and thickened, remove your red wine jus from the heat.

Once the potatoes and kale are cooked, drain in a colander and return both to the pan, off the heat.

Add the butter and a splash of milk (if you have any) and roughly mash together.

Stir through the spring onion and Cheddar, then season to taste with salt and pepper - colcannon made! Cover with a lid to keep warm.

About 5 mins before everything's ready, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the bacon lardons and stir-fry until golden, 3-4 mins.

Add the peas and cook for 2-3 mins more, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

When you're ready to serve, reheat the red wine jus if needed.

Spoon the cheesy colcannon mash onto your plates. Sit a duck leg up against the mash and spoon over the red wine jus.

Serve with the sauteed peas alongside.

Enjoy!