Braised Gressingham Duck Leg, Peas, Lettuce, Bacon & Mint Recipe

In this colourful duck recipe by Dominic Chapman, the sweetness of peas and freshness of lettuce intriguingly contrast with braised duck leg and delicious bacon. Onions, mint and thyme bring extra flavour to this beautiful dish

Duck leg recipe

Main

Easy

2 hours

4

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Method
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1.
To braise the duck legs, heat a little vegetable oil in the base of a large pan on a medium to high heat. Add the onions, thyme, bay, salt and garlic and sweat for 5 minutes. Add the duck legs and enough chicken stock to cover.
What 'to sweat' means
To sweat is to cook something on a moderate to high temperature in a covered pan, without letting the ingredient colour
2.
Bring the pan to the boil and reduce to a very gentle simmer. Place into the oven at 160˚C/gas mark 3 for 1-2 hours, or until the tender to touch. Allow to cool in the liquid. Once cool, remove the knuckle and trim the skin off the bottom of the drumstick. Place on to an oven tray, skin side down until required
Removing the knuckle from poultry and game legs
Using a the heel end of a large chefs knife or cleaver, hold the leg firmly on the chopping board with your other hand. Firmly strike through end of the bone in the drumstick to remove 1-2cm off the end of the leg. This will expose the end of the bone and enhance the final presentation of the dish
3.
To start the pea, lettuce and bacon garnish, place a large pot of salted water on to boil. Cut the baby gem lettuce in half and remove most of the root, making sure that the lettuce remains intact. Place the lettuce into the boiling water for 1 minute, remove and place into ice water
4.
In a large pan, start to fry the diced bacon on a medium heat unti golden. Remove the bacon from the pan and keep in a warm place until required
5.
Increase the heat, add the butter and and small dash of water, stirring to emulsify in the pan. Add the lettuce and cook until just tender, but still green
6.
Next, add the peas, spring onions and return the bacon back to the pan and cook for 2 minutes. Strain off any excess liquid, season to taste and add the fresh mint to finish
7.
To finish this duck recipe, pre-heat the oven to 180˚C/gas mark 4 and place the duck legs in for 15-20 minutes, or until golden and the skin is crispy. Remove the duck from the oven, place on a bed of the hot peas, lettuce and bacon and serve immediately
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Ingredients

Braised duck leg

Braised peas, lettuce, bacon, mint

  • 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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This magnificent duck leg recipe combines rich duck leg with fresh peas and lettuce, mixed with savoury bacon. The duck legs are braised to astounding perfection
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Meet the chef

Dominic Chapman

Dominic Chapman