Braised Duck Leg With Cheesy Roast Waxy Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel and finely dice the brown onion[s] and carrot[s] (skins on)

Peel and chop the garlic

Heat a large, wide-based hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced onion, diced carrot and half the chopped garlic with a pinch of salt and cook for 6-7 min or until starting to soften

Chop your waxy potatoes in half

Once softened, add your bay leaf[ves], tomato paste and chopped tomatoes

Add your red wine paste and beef stock mix with 200ml [260ml] [340ml] boiled water

Season with a pinch of sugar and bring to the boil over a high heat

Top with your duck leg[s]

Once boiling, put the dish in the oven and cook, uncovered, for 28-30 min – this is your braised duck leg

Add the halved waxy potatoes to a baking paper-lined baking tray

Add a drizzle of olive oil and season with a generous grind of black pepper and a pinch of salt

Put the tray in the oven for an initial 20 min

While everything's in the oven, grate your Italian hard cheese

After the initial 20 min, top the potatoes with the grated cheese and remaining chopped garlic and return them to the oven for a final 8 min or until the cheese is melted and golden

Re boil a kettle

Wash, then chop your cavolo nero roughly, removing any tough stalks

Add the chopped cavolo nero to a pot of boiling water and cook for 2-3 minutes or until wilted

Drain and add a knob of butter and a pinch of salt to the pot, then set aside until serving