Confit Gressingham Duck leg - Gressingham Foodservice
foodservice.gressinghamduck.co.uk
Experience tender confit Gressingham Duck legs with creamy mashed potatoes and French peas, a culinary delight from Gressingham Foodservice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodservice.gressinghamduck.co.uk.
Ingredients
- 8 Duck legs
- 4 tbsp flaky sea salt
- 4 cloves garlic
- 10 sprigs fresh thyme
- 8 large floury potatoes
- 500ml double cream
- 150g butter
- 2 garlic cloves
- 2 sprigs rosemary
- 400g frozen peas
- 100g smoked pancetta
- 150g baby onions
- 2 baby gem lettuce
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