Preheat your oven to 200°C. 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 on a lined baking tray, skin-side up, and drizzle with a little oil. Roast on the top shelf of your oven 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 boiling, add the potatoes to the water and cook for 7-8 mins before adding the kale to the pan. Cook until the potatoes and kale are tender, a further 5-8 mins. TIP: The potatoes are cooked when you can easily slip a knife through.

Meanwhile, pour the water for the sauce (see ingredients for amount) into a small saucepan and pop on medium heat. Bring to the boil, then stir in the red wine jus paste. Reduce the heat slightly, then simmer until the sauce has reduced by half, about 5-6 mins. Once glossy and thickened, remove from the heat. Meanwhile, trim and thinly slice the spring onion. Grate the cheese.

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 mash until smooth. Stir through the spring onion and the Cheddar, then season to taste with salt and pepper. Cover with a lid to keep warm.

5 mins before everything is ready, heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the bacon lardons. Stir-fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Add the peas and cook for a further 2-3 mins, then remove from the heat.

When everything is ready, reheat the red wine jus if needed. Spoon the cheesy colcannon mash onto your plates. Sit the duck leg up against the mash and drizzle over the red wine jus. Serve with the sauteed bacon peas alongside. Enjoy!