Ingredients

Ingredients For the roasted potatoes

• 10 King Edward potatoes, peeled, cut into large chunks

• 50g/2oz lard, dripping or vegetable oil

• 2 pinches sea salt

For the duck

• 4 duck breasts, trimmed, fat scored

• 4 ready-made confit duck legs, separated into drumstick and thighs

• 125ml/4½fl oz duck fat

• 75g/3oz shelled pistachio nuts, roughly chopped

• salt and freshly ground black pepper

For the red wine jus

• 110ml/4fl oz red wine

• 200ml/7fl oz concentrated beef stock

• 1-2 tsp balsamic vinegar

• salt and freshly ground black pepper

For the spinach

• 25g/1oz butter

• 400g/14oz baby spinach leaves

• pinch freshly grated nutmeg

• salt and freshly ground black pepper

Description

Recipe Uses 10 King Edward Potatoes, Peeled, Cut Into Large Chunks, 50g/2oz Lard, Dripping Or Vegetable Oil, 2 Pinches Sea Salt, 4 Duck Breasts,...

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