Roast Duck Leg, Truffled Cauliflower Cheese & Roast Potatoes

Roast the duck legs

Preheat the oven to 190°C/ 170°C (fan)/ 375°F/ Gas 5 and boil a kettle.

Add the duck legs to a baking tray and season all over with a pinch of salt.

Put the tray in the oven for an initial 20-25 minutes, or until you reach step 3.

Par-boil the potatoes

Meanwhile, peel the potatoes (chop any large potatoes in half).

Add the potatoes to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 minutes or until fork-tender.

Once the potatoes are done, drain and leave them to steam dry for 5 minutes.

Tip: For extra crispy potatoes, shake them around in a colander to fluff up the edges a little before roasting!

Roast the potatoes 

Once the potatoes are done, remove the duck legs from the oven. 

Add the drained potatoes with a generous pinch of salt and give everything a good mix up until coated in all of the duck fat (add a little vegetable oil if they're looking a little dry!).

Return the tray to the oven for 50 minutes further, or until the duck is cooked through (no pink meat!) and the potatoes are golden and crispy.

Roast the cauliflower 

Meanwhile, cut the cauliflower into florets. 

Add the cauliflower florets to a baking tray, drizzle with 1 tbsp [2 tbsp] vegetable oil and season with a pinch of salt.

Put the tray in the oven and cook for 15-20 minutes or until tender and golden.

Make the redcurrant jus

Meanwhile, dissolve 1/2 [1] Knorr chicken stock cube (save the rest for later!) and the redcurrant jelly in 250ml [400ml] boiled water.

Add the stock to a pot and bring to the boil over a high heat.

Once boiling, reduce the heat to low and cook for 10-15 minutes or until the sauce has reduced by half. 

Once reduced, add a knob of butter and cook for 1-2 minutes further or until thick and glossy – this is your redcurrant jus.

Bake the cauliflower cheese

Meanwhile, dissolve the remaining stock cube in 50ml [100ml] boiled water. Grate the cheddar cheese.

Heat a pot over a medium heat with a small knob of butter. Once melted, add 1 tsp [2 tsp] flour and cook for 1-2 minutes or until a roux (sandy paste) has formed. Stir the chicken stock gradually into the roux and stir in the truffle flavoured oil, Dijon mustard, crème fraîche and grated cheese – this is your truffle cheese sauce. 

Add the roasted cauliflower to an oven-proof dish and pour over the truffle cheese sauce. Put the dish in the oven for 15-20 minutes or until golden.

Make your garlic chard

Peel and finely chop (or grate) the garlic.

Return the pan that was used to boil your potatoes, to a medium heat with a knob of butter. Once melted, add the chopped garlic and cook for 1 minute or until fragrant.

Add the baby red chard with a pinch of salt and cook for 2-3 minutes or until slightly wilted – this is your garlic chard.