Oooooo confit duck leg is a fave here, although we normally have it with white truffle risotto... *drool*

Ok the recipe if you call it that is....

Peel & cut 4-6 medium size potatoes in half, boil the kettle and fill a large saucepan with boiled water (I had to fill the kettle twice) add some salt to the water and bring to the boil (should take less than 5 mins) boil the potatoes in water for 10 mins, drain. Put the potatoes flat side down on a baking tray covered with baking paper. Using a fork run it long ways down the potato creating lines along the back of the potato. Using a basting brush baste each potato generously with olive oil, salt & put into a hot oven (220 C) Cook for about 30 mins basting with more oil every 10-15 mins. The spinach takes about 30 seconds for a half a bag, in a small saute pan put some olive oil and a tbs butter, add the spinach season, then as it starts to wilt add a clove of garlic (or 1 tsp crushed garlic) I do it this way so not to burn the garlic but you can add it at the start if you prefer. The red wine jus was about 1.5 cups of red wine (I used a cheap shiraz, and it was quite acidic so I would definitely use a really good wine that you would drink, my gf uses cab sav for jus). Bring to boil, and simmer till its reduce by half to two thirds then slowly add cubes of cold butter (whisking it in) till you have the consistency you desire you can also add sauted shallot (the bulb not the green long onions) or just add half a clove of crushed garlic towards the end. Time it all together, cook your steak to perfection and serve it up

YUM YUM!