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 toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, pop a frying pan on medium-high heat (no oil).

Once hot, lay the duck in the pan, skin-side down, and fry until golden, 6-8 mins. Flip, then sear the other side for 1 min more.

Transfer to a baking tray, skin-side up, and season with salt and pepper. Roast on the top shelf of your oven until cooked, 16-18 mins.

Once cooked, transfer to a plate and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. It's fully cooked when no longer pink in the middle.

While the duck roasts, trim the green beans. Trim the carrots (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 

Once the potatoes have roasted for 10 mins, turn them and push them to one side of the baking tray. Add the carrots to the other side, then drizzle with oil and season with salt and pepper. 

Roast on the middle shelf for the remaining time until the potatoes are golden and the carrots are tender, 20-25 mins.

While the duck is resting, wipe out the (now empty) frying pan and pop on medium heat.

Add the fig jam, chicken stock paste and water for the sauce (see pantry for amount). Stir together, then bring to the boil and simmer until thickened, 6-7 mins.

Add a splash of water if it's a little too thick, then remove from the heat.

When the potatoes have 10 mins left, remove the tray from the oven and scatter over the bacon lardons. Return to the oven for the remaining time until golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, boil a half-full kettle. Pour the boiled water into a saucepan with ½ tsp salt on high heat.

Bring back to the boil, then add the beans and cook until just tender, 4-6 mins. 

Add the peas to the water for last 2-3 mins of cooking time.

Once cooked, drain in a colander and pop back in the saucepan. Season with salt and pepper, then toss in olive oil if you'd like.

When everything's ready, sprinkle the Parmigiano Reggiano over the potatoes and toss to coat. 

Once the duck has rested, cut widthways into 1cm thick slices and fan out on your plates.

Spoon over the fig sauce and serve with the cheesy bacon roasted potatoes, carrots and green veg alongside.