Preheat your oven to 220°C/200°C fan/gas mark 7.
Pick the thyme leaves from their stalks and roughly chop (discard the stalks).
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 scatter over the thyme.
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: The duck is cooked when piping hot throughout.

Meanwhile, trim and halve the chantenay carrots lengthways (no need to peel).
After about 5 mins of roasting time, add the carrots to the potato tray and toss together. Cook for the remaining time until tender, 20-25 mins. Turn halfway through.
While everything roasts, halve, peel and thinly slice the shallot. 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 and shallot. Stirfry 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 lardons thoroughly.
Add the spinach and a splash of water 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 sauce (see ingredients for amount) into the (now empty) pan and pop back on medium heat.
Bring to the boil, then stir in the red wine jus paste.
Reduce the heat slightly, then bubble away until reduced by half, 5-6 mins. Once glossy and thickened, remove from the heat.

Once everything is ready, transfer the duck to your plates and serve with the thyme roast potatoes, carrots and spinach alongside.
Spoon the red wine jus over the duck to finish. Enjoy!