Braised duck leg, sweet young peas, lettuce, bacon and mint
- ⏱ 2 hours 45 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Duck legs are braised until tender, crisped in the oven, and served with peas, lettuce, bacon and mint.
Adapted from Great British Chefs.
This recipe, inside the app
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Braised duck leg, s...
0/0
COOK 1COOK 2
1Dice the onions
Large-dice the onions
2Halve the garlic
3Plate and serve
+ 21 more steps in the app
Braised duck leg, s...
0/0
COOK 2COOK 1
1Dice the onions
2Halve the garlic
Cut the head of garlic in half
3Plate and serve
+ 21 more steps in the app
Ingredients
- 4 duck legs
- vegetable oil, to taste
- 2 large onions (large dice)
- 1 head of garlic (cut in half)
- 4 sprig fresh thyme
- 1 bay leaf
- 25 g salt
- 2 l chicken stock
- 500 g peas
- 2 baby gem lettuces
- 4 spring onions (finely sliced)
- 80 g bacon (medium dice)
- 20 g fresh mint leaves (roughly chopped)
- 20 g butter
The full plan
Split between two cooks — each step says who's on it.
1. Dice the onions COOK 2
- Large-dice the onions
2. Halve the garlic COOK 1
- Cut the head of garlic in half
3. Mise en place COOK 1
- Prep 20 g mint leaves: roughly chop
- Prep 80 g bacon: medium dice
4. Sweat the aromatics COOK 1
- In a large pan, heat a little vegetable oil over medium-high heat
- Add the onions, thyme, bay leaf, salt and garlic and sweat for 5 minutes
- Add the duck legs and enough chicken stock to cover
🤝 Cook 2 hands over the onions.
5. Braise the duck COOK 1
- Bring the pan to the boil and reduce to a very gentle simmer
- Place it into the oven at 160°C for 1-2 hours, or until tender to touch
6. Cool the duck COOK 2
- Allow the duck to cool in the liquid
7. Make the garnish COOK 2
- In a large pot, bring salted water to the boil
- Cut the baby gem lettuces 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
- In the large pan, increase the heat, add the butter and a small dash of water, stirring to emulsify in the pan
- Add the lettuce and cook until just tender, but still green
🤝 Cook 1 hands over the duck.
8. Fry the bacon COOK 1
- In a large pan, fry the diced bacon over medium heat until golden
- Remove the bacon from the pan and keep it in a warm place until required
9. Finish the garnish COOK 2
- Add the peas and spring onions and return the bacon to the pan
- Cook for 2 minutes
- Strain off any excess liquid, season to taste and add the fresh mint to finish
🤝 Cook 1 hands the large pan to Cook 2.
10. Trim the duck COOK 1
- Remove the knuckle and trim the skin off the bottom of the drumstick
- Place the duck legs on an oven tray, skin side down, until required
🤝 Cook 2 hands over the duck.
11. Crisp the duck COOK 1
- Pre-heat the oven to 180°C and place the duck legs in for 15-20 minutes, or until golden and the skin is crispy
12. Plate and serve BOTH
- Remove the duck from the oven, place it on a bed of the hot peas, lettuce and bacon, and serve immediately
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