Braised Duck Leg with Peas, Lettuce & Bacon Recipe · Gressingham
A braised duck leg recipe with sweet young peas, lettuce, bacon and mint by chef Dominic Chapman.
Ingredients
- vegetable oil
- 2 large onions, large dice
- 1 head of garlic, cut in half
- 4 sprigs of fresh thyme
- 1 bay leaf
- 25g of salt
- 4 Gressingham duck legs
- 2L chicken stock
- 500g of peas
- 2 baby gem lettuces
- 4 spring onions, finely sliced
- 80g of bacon, medium dice
- 20g of fresh mint leaves, roughly chopped
- 20g of butter
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