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Confit Gressingham Duck leg

With creamy mash potato and peas a la francaise

Ingredients

Confit leg

  • 8 Duck legs
  • 4 tbsp flaky sea salt
  • 4 cloves garlic
  • 10 sprig fresh thyme

Creamy mash

  • 8 large floury potatoes
  • 500ml double cream
  • 150g butter
  • 2 garlic cloves
  • 2 sprig rosemary

Peas a la francaise

  • 400g frozen peas
  • 100g smoked pancetta
  • 150g baby onions
  • 2 baby gem lettuce

Method

Confit leg

  1. Heavily season the duck legs with sea salt flakes and rub all over with garlic and thyme.
  2. Leave to cure for up to 10 hours in the fridge.
  3. Rinse legs and pat dry.
  4. Seal and vacuum on full in a single layer.
  5. Submerge in a water bath at 88°C and cook for at least 8 hours or overnight.
  6. Chill on ice in the bag to retain whole set legs.

Creamy mash

  1. Peel and steam/boil potatoes until fully cooked.
  2. Drain and allow to steam dry.
  3. Whilst drying, heat cream with butter, garlic and rosemary. Reduce slightly.
  4. Rice the potatoes and mix to smooth.
  5. Gradually add in the hot cream to smooth paste and season with salt.

Peas a la francaise

  1. Defrost peas.
  2. Cut and fry pancetta lardons till crisp throughout, drain excess fat.
  3. Peel and half baby onions
  4. Quarter and chop baby gem lettuce.

To order

  1. Place duck leg onto tray and reheat in the oven at 180C for approx. 15 mins.
  2. Heat the mash in a medium heat pan with a knob of butter or dash of cream. Stir regularly to ensure it doesn’t catch. Alternatively, reheat in the microwave, stirring often.
  3. Fry the onion halved till starting to caramelise and soften, add the lardons and peas. Add a touch of light chicken/duck stock or water and reduce liquid quickly.
  4. Finish peas with a knob of butter and check seasoning. Toss through baby gem. Peas should be lightly glazed in emulsion.
  5. When the duck is hot, flash under the grill if required to crisp the skin further.
  6. To plate, scoop mash off centre of the plate. Spoon the peas on the base of the plate to the other side of the mash. Place the duck leg on top in the middle. Finish with jus and peas shoots.