Crispy Duck Leg Red Wine Bourguignon With Mash & Beans

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

Boil a kettle

Peel and halve your shallots

Peel and finely slice (don't chop!) your garlic

Chop your chestnut mushrooms roughly

Top, tail, peel and slice your carrot[s] into rounds

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

Once hot, add the chopped chestnut mushrooms and cook for 2-3 min or until beginning to brown

Once browned, add the sliced garlic and tomato paste and cook for 30 secs or until fragrant, then add 250ml [325ml] [425ml] boiled water with your chicken stock mix, red wine paste and gravy base and give everything a good mix up

Add your bay leaf[ves], carrot rounds and shallot halves and bring to the boil over a high heat, top the mixture with your duck leg[s] (along with the jelly and fat!) and put in the oven, uncovered, for 30-35 min or until the sauce has reduced the duck is golden and crispy – this is your crispy duck leg red wine bourguignon

Meanwhile, boil a full kettle

Peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat, once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry, return the potatoes to a low heat with a knob of butter and a splash of milk, then season with a generous pinch of salt and mash until smooth – this is your mash

While the potatoes cook, trim then add your green beans to a large piece of tin foil with a splash of cold water and a knob of butter and a pinch of salt

Scrunch the foil around the green beans to form a tightly sealed parcel and add to a baking tray

Tip: Cooking for 3 or more? Make 2 separate parcels!

Once the duck has had around 20 min, put the tray[s] with the green bean parcel in the oven for 10-12 min or until the green beans are tender with a slight bite

Meanwhile, chop your parsley finely, including the stalks

Once the green beans are tender, carefully open the parcel and stir through half the chopped parsley – these are your herby beans