This wondrous slow-cooked duck leg recipe from Dominic Chapman is nicely complemented by peas, bacon and mint. Curing the duck will ensure that the meat retains a great flavour but will take some preparation, so plan ahead.
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To start the slow-cooked duck, break down and bruise the garlic and place into a large bowl with the thyme and bay. Mix thoroughly with the salt, before adding the duck legs and mixing again
4 duck legs
100g of sea salt
3 sprigs of fresh thyme
4 bay leaves
Place the duck and curing mix into a suitable container or resealable bag and leave in the fridge for up to 24 hours
Remove the duck legs from the salt, rinse under cold water and pat dry with kitchen towel - the rinsing will ensure the duck is not too salty
Place the legs into large pan and cover with the duck fat. Place on a medium heat and bring to a very gently simmer. Reduce to a gentle heat and cook for 1 1/2 hours or until tender to touch
1000ml of duck fat
Remove the pan from the heat, take the duck legs out of the fat and place onto a tray to cool. Once cool, remove the knuckle and trim the skin off the bottom of the drumstick. Place on a baking tray, skin side down, until required
For the pea, lettuce and bacon garnish, bring a large pot of salted water to the 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
2 baby gem lettuces
In a large pan, fry the diced bacon on a medium heat until golden. Remove the bacon from the pan and keep in a warm place until required
80g of bacon
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
20g of butter
Next, add the peas, spring onions and return the bacon to the pan and cook for 2 minutes. Strain off any excess liquid, season to taste and add the fresh mint to finish
500g of peas
4 spring onions
20g of fresh mint leaves
Heat the oven to 180˚C/gas mark 4 and place the duck legs in for 15-20 minutes, or until they are golden and the skin is crispy
Remove the duck legs from the oven. Place on a bed of the hot peas, lettuce and bacon and serve immediately
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