All Recipes

Duck Breast, Confit Duck Leg, Pea Puree, Fried Peas, Roasted Onions and Jus

Serves 4
  • Steps
  • Ingredients


  • Preheat the oven to 130C.
  • For the Duck Breast and Confit Duck Leg, remove the breasts from the duck. Score the skin and season the skin with salt. Cover and set aside in the fridge. Remove the Marylands portions from the duck. Place all of the four Marylands into a 20cm square deep roasting dish and set aside. Cut the wings and carcass into small pieces and set aside for the jus.
  • Add the garlic, onion and bay leaves to the Marylands dish. Pour in the olive oil, ensuring the Marylands are submerged. Cook in the oven, uncovered, until tender and falling off the bone, about 1½ hours. Remove from the oven and set aside.
  • For the Jus, prepare a duck stock. Heat a deep large frypan over high heat. Add the chopped duck wings and carcass and cook, stirring, until browned. Add the onion, garlic, and bay leaves and cook until onion is golden, about 5 - 7 minutes. Add 1 litre water and bring to the boil. Reduce the heat and simmer until the liquid has reduced by two thirds, about 30 minutes.
  • Strain the stock through a muslin lined sieve into a small saucepan. Remove 200ml stock and set aside for the Pea Puree. Simmer the remainder until reduced and slightly thickened. Remove from the heat and whisk in the butter, one piece at a time. Season with salt, to taste. Cover to keep warm.
  • Increase oven to 200C.
  • For the Roasted Onion, place the onion onto a sheet of foil. Drizzle with oil and season with salt. Enclose foil around the onion and cook in the oven until tender, about 45-50 minutes.
  • Remove from the oven, unwrap and allow to cool slightly. Separate the onion into layers and spread over a baking tray. Using a blowtorch, char the edges of the onion layers. Set aside.
  • For the Duck Breast, pat the duck skin dry with paper towel.
  • Place the duck breasts, skin side down, into a medium frypan. Place over low heat and and cook until the skin is golden and the fat is beginning to render. Turn the duck and cook for 1 minute. Turn the duck over until skin side down in the pan. Drain excess fat from the pan.
  • Transfer the pan to the oven and cook until the temperature of the thickest part of the duck breast reaches 46C, about 5-8 minutes. Remove from the pan and set aside to rest. Cut each breast into 2 portions to serve.
  • For the Fried Peas and Pea Puree, heat the oil in a medium saucepan to 180C. Bring a small saucepan of water to the boil.
  • Add one quarter of the peas to the hot oil and cook until crisp, about 2 minutes. Remove from the oil and drain on kitchen paper.
  • Place the remaining peas into the boiling water and cook for 2 minutes until soft but still bright green in colour. Drain the peas then return to the saucepan. Add the reserved duck stock and process with a stick blender to a smooth puree.
  • Pass the puree through a fine sieve and season with salt to taste.
  • To serve, spoon a circle of Pea Puree into the centre of each serving plate. Top with the Confit Duck Leg, sliced breasts and Roasted Onion. Add some Fried Peas and serve with the Jus on the side.

More from this episode

You might like