Cooking instructions

For confit duck:

1. In a mixer, blitz together salt, garlic and star anise for 5 seconds or until a it creates a rough mix.
2. Place duck pieces in a plastic container and cover with the salt mix on both sides.
3. Cover with cling film and leave to cure in the refrigerator for 3 hours.
4. Wash and dry duck pieces, place in a deep oven tray, and cover completely with vegetable oil.
5. Cook in the oven for 8 hours at 92°c.
6. Once cooked and cooled enough to touch, take out of the oil and place skin side down on another tray.
7. Very carefully remove the thigh bone of any legs, if using. Lay out cooked meat on a clean tray and place another clean tray on top. Weigh the top tray down with a small weight. You can use a heavy book or a heavy pot.
8. Cool and press duck pieces in fridge for 2 hours or until required.

For pea purée:

1. Bring chicken stock up to a boil.
2. Add in peas and cook for 1 minute.
3. Transfer to a mixer and purée for 1 minute. 
4. Add butter and a pinch of salt, and purée for a further 30 seconds.
5. Check seasoning. Add additional salt or pepper to your preference.
6. Cool until required.

For peas and bacon:

1. Drizzle some oil in a frying pan. 
2. Once warm, add the chopped bacon and cook until crispy, stirring continuously.
3. Add the peas and cook for 1 minute.
4. Add the vinaigrette and butter, stir until melted.
5. Serve straight away for best results.

For charred gem lettuce:

1. Warm a large pan until very hot.
2. Put a small amount of oil on the cut side of the lettuce and place in very hot pan.
3. Cook for a few minutes unti well charred.
4. Once coloured, turn and cook for a further 30 seconds.
5. Serve straight away.

To serve this dish:

Re-heat the duck and the purée:

1. The purée gets warmed in a small pan. 
2. For the duck, warm a non stick pan and add a dribble of oil. Place the duck skin side down and cook until golden and crispy.
3. Place a large dollop of the purée to one side of the plate. Now, use the back of your spoon and do a swipe or, using a palette knife, make a long clean smear.
4. Place the pea and bacon mix over the purée, keeping the plate clean. On adjacent angles, place the halves of baby gem.
5. Finally, rest a piece of duck on one of the gems.

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