Preheat the oven to 200°C/400°F/Gas Mark 6.

Peel the potatoes and chop into small pieces. Crush the garlic. Peel and dice the carrot. Cut the bacon lardons into small pieces. Strip the thyme leaves off the stalk.

In a large ovenproof frying pan or casserole, heat a little oil over a medium heat. Fry the bacon lardons until crispy, then remove from the pan and set aside. Add the potatoes, garlic, carrot and thyme to the pan and stir to coat in the bacon fat. Season with salt and pepper. Fry for 5-10 minutes until starting to soften and colour.

Place the duck legs on top of the vegetables. Drizzle with a little oil and season well with salt and pepper. Transfer the pan to the oven and roast for 45-50 minutes, until the duck is crispy and the potatoes are tender.

While the duck is cooking, finely chop the shallot. In a small saucepan, gently heat the red wine stock and beef stock with the shallot. Simmer until reduced by half, then set aside.

When the duck is cooked, remove the pan from the oven and carefully transfer the duck legs to a plate. Cover with foil and set aside to rest for a few minutes. Place the pan back on the hob over a medium heat. Add the stock mixture and simmer for a few minutes until thickened slightly. Taste and adjust the seasoning if necessary.

Serve the duck legs with the garlic potatoes, bacon lardons and baby spinach, drizzled with the red wine gravy.