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

Pick the rosemary leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks).

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

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

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

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

Once hot, lay the duck in the pan, skin-side down, and fry until the skin is 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. Set the pan aside.

Roast on the top shelf of your oven until cooked, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. The duck is cooked when no longer pink in the middle.

While everything roasts, put a small saucepan on medium heat with the redcurrant jelly and balsamic vinegar.

Whisk together until combined and bubbling, 2-3 mins.

Stir in the red wine stock paste and water for the sauce (see pantry for amount), then simmer until glossy and thickened, 4-5 mins. Remove from the heat.

Meanwhile, peel and grate the garlic (or use a garlic press).

Wipe out the (now empty) duck frying pan and pop on high heat with a drizzle of oil. TIP: Discard any tough stalks from the cavolo nero.

Add the cavolo nero and a splash of water and cover until wilted, 3-4 mins. Remove the lid, add the garlic and stir-fry for 1 min more.

Season to taste with salt and pepper. Cover with a lid or foil to keep warm and set aside.

Once the duck is cooked, transfer to a plate. Cover and rest for 5 mins.

When everything's almost ready, pour any resting juices from the duck into your sauce and gently reheat until piping hot.

Once the duck has rested, cut widthways into 1cm slices.

Plate up your duck breast with the rosemary roast potatoes and cavolo nero alongside.

Spoon the gastrique sauce over the duck to finish.

Enjoy!