Duck Confit With Pureed Peas

1. 1

   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.

2. 2

   Take the duck from the oven, remove the skin and bones and shred the meat. Keep warm.

3. 3

   Remove the bouquet garni and roughly process two-thirds of the peas in a food processor. Season with salt and black pepper.

4. 4

   Arrange the duck in circles on 6 serving plates. Top with the pureed peas. Sprinkle over the remaining peas and garnish with tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.