Prep time:

Cooking time: 15 minutes

Total time:

Serves: 2


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2 Confit Duck Legs


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1 Medium Diced Onion


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1 Small Diced Carrot


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1 Handful Chopped Mushrooms


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1 Crushed Garlic Clove


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1 Small Handful of Chopped Parsley


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1tsp Sprig of Thyme


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30g Butter


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100ml Red Wine


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Salt and Pepper (to taste)


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600g Floury Potatoes


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50g Butter


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1tbsp Creme Fraiche


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1 Handful of Parmesan Cheese for topping

Jo Arnell shows us how to create a simple, heart-warming three course meal that is simple to put together and can be prepared in advance – so you won’t have to get into a sweat on Valentine’s Day

  • pictures: David Merewether

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