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

Peel and chop the potatoes into 2cm chunks.

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. 

Meanwhile, trim the Brussels sprouts and halve through the root.

Trim the carrots, then halve lengthways (no need to peel). Chop them into roughly 1cm wide, 5cm long batons.

Pop onto one side of another large baking tray, drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Once the potatoes have been roasting for about 10 mins, slide the carrot tray onto the top shelf of your oven and roast until tender, 20-25 mins. 

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 golden, 6-8 mins. Flip, then sear the other side for 1 min more. 

Remove the carrot tray from the oven and turn them over. Then transfer the duck to the other side of the carrot tray, skin-side up. 

Pop back in the oven and 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. It's fully cooked when no longer pink in the middle.

While everything's in the oven, drain any excess fat from the duck frying pan and wipe clean. Return to medium heat.

Pour in the water for the sauce (see pantry for amount), redcurrant jelly and red wine stock paste. Bring to the boil, stirring to combine, then simmer until rich and glossy, 6-8 mins. 

Next, remove the carrot tray from the oven. Spread the cavolo nero out on top, drizzle with oil and season with salt and pepper. Roast for the remaining time, 6-7 mins.

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins.

Once browned, add a splash of water to the sprouts and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins.

Once the redcurrant sauce is ready, remove the pan from the heat and cover to keep warm.

Once the duck is cooked, transfer to a clean board and allow it to rest for a few mins. Thinly cut each duck breast widthways into 4-5 slices and transfer to your plates.

Spoon the redcurrant jus over the duck (add a small splash of hot water to loosen first if needed).

Serve the rosemary potatoes, carrots, cavolo nero and Brussels sprouts alongside.