Ingredients
6 confit duck legs ready-prepared
11 tablespoons butter
12 green onions chopped
2 cloves garlic peeled and crushed
1 pound peas thawed if frozen
1 bouquet garni
fresh tarragon for garnish
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered duck fat — confit, roast potatoes, frying, French cooking
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered duck fat — confit, roast potatoes, frying, French cooking
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven and heat the duck legs according to the pack instructions. Melt 3 tbsp butter in a saucepan and cook the green onions and garlic until browned. Add the peas, bouquet garni and remaining butter, cover and simmer for 10 mins. Take the duck from the oven, remove the skin and bones and shred the meat. Keep warm. Remove the bouquet garni and roughly process two-thirds of the peas in a food processor. Season with salt and black pepper. Arrange the duck in circles on 6 serving plates. Top with the pureed peas. Sprinkle over the remaining peas and garnish with tarragon.