Braised Duck Leg with Peas, Lettuce & Bacon

Dominic Chapman, one of the most celebrated Great British Chefs contrasts the sweetness of peas and freshness of lettuce with braised Gressingham duck leg and delicious bacon.  Recipe courtesy

Serves: 4
10 mins
120 mins


Braised duck leg

  • vegetable oil
  • 2 large onions, large dice
  • 1 head of garlic, cut in half
  • 4 sprigs of fresh thyme
  • 1 bay leaf
  • 25g of salt
  • 4 Gressingham duck legs
  • 2L chicken stock

Braised peas, lettuce, bacon, mint

  • 500g of peas
  • 2 baby gem lettuces
  • 4 spring onions, finely sliced
  • 80g of bacon, medium dice
  • 20g of fresh mint leaves, roughly chopped
  • 20g of butter


  1. To braise the duck legs, heat a little vegetable oil in the base of a large pan on a medium to high heat. Add the onions, thyme, bay, salt and garlic and sweat for 5 minutes. Add the duck legs and enough chicken stock to cover.
  2. Bring the pan to the boil and reduce to a very gentle simmer. Place into the oven at 160°C/gas mark 3 for 1-2 hours, or until the tender to touch. Allow to cool in the liquid. Once cool, remove the knuckle and trim the skin off the bottom of the drumstick. Place on to an oven tray, skin side down until required.
  3. To start the pea, lettuce and bacon garnish, place a large pot of salted water on to boil. Cut the baby gem lettuce 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.
  4. In a large pan, start to fry the diced bacon on a medium heat until golden. Remove the bacon from the pan and keep in a warm place until required.
  5. Increase the heat, add the butter and small dash of water, stirring to emulsify in the pan. Add the lettuce and cook until just tender, but still green.
  6. Next, add the peas, spring onions and return the bacon back to the pan and cook for 2 minutes. Strain off any excess liquid, season to taste and add the fresh mint to finish.
  7. To finish this duck recipe, pre-heat the oven to 180°C/gas mark 4 and place the duck legs in for 15-20 minutes, or until golden and the skin is crispy. Remove the duck from the oven, place on a bed of the hot peas, lettuce and bacon and serve.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.