Roast Duck Leg with Truffled Cauliflower Cheese and Roast Potatoes

Preheat the oven to 220°C. Pat the duck legs dry. Finely chop the garlic and onion, cut the potatoes into chunks and break the cauliflower into florets.

Toss the potatoes with olive oil, rosemary, salt and black pepper. Spread on a baking tray and roast for about 45 minutes, turning halfway, until crisp and golden.

Season the duck legs separately with salt and black pepper. Place skin-side up in a roasting tin and roast until the skin is crisp and the meat is cooked through and tender. Rest briefly before serving.

Boil the cauliflower in salted water for 5–6 minutes until just tender. Drain thoroughly and transfer to an ovenproof dish.

Melt the butter in a saucepan. Cook the onion and garlic until softened, stir in the flour for 1 minute, then gradually whisk in the milk. Simmer until thickened. Stir in cheddar, Parmesan and truffle oil, then season with salt and black pepper.

Pour the truffled cheese sauce over the cauliflower and bake or grill until bubbling and golden. Serve alongside the rested roast duck legs and crisp roast potatoes.