Confit Duck Leg Recipe · Gressingham
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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 www.gressinghamduck.co.uk.
Ingredients
- 2 confit Gressingham Duck® legs
- 1 pack of new potatoes
- 60g pancetta
- 40g walnuts
- 1/2 lemon
- 1 Braeburn apple
- 1/2 chicken stock pot
- 75g Apple and Sage Jelly
- 1 bag of peashoots
- 1 bunch of thyme
- 1tbsp wholegrain mustard
- 2tbsp olive oil
- 30g unsalted butter
- 50mils water
- 1 bag of baby spinach
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