For confit duck:
- In a mixer, blitz together salt, garlic and star anise for 5 seconds or until a it creates a rough mix.
- Place duck pieces in a plastic container and cover with the salt mix on both sides.
- Cover with cling film and leave to cure in the refrigerator for 3 hours.
- Wash and dry duck pieces, place in a deep oven tray, and cover completely with vegetable oil.
- Cook in the oven for 8 hours at 92°c.
- Once cooked and cooled enough to touch, take out of the oil and place skin side down on another tray.
- 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.
- Cool and press duck pieces in fridge for 2 hours or until required.
For pea purée:
- Bring chicken stock up to a boil.
- Add in peas and cook for 1 minute.
- Transfer to a mixer and purée for 1 minute.
- Add butter and a pinch of salt, and purée for a further 30 seconds.
- Check seasoning. Add additional salt or pepper to your preference.
- Cool until required.
For peas and bacon:
- Drizzle some oil in a frying pan.
- Once warm, add the chopped bacon and cook until crispy, stirring continuously.
- Add the peas and cook for 1 minute.
- Add the vinaigrette and butter, stir until melted.
- Serve straight away for best results.
For charred gem lettuce:
- Warm a large pan until very hot.
- Put a small amount of oil on the cut side of the lettuce and place in very hot pan.
- Cook for a few minutes unti well charred.
- Once coloured, turn and cook for a further 30 seconds.
- Serve straight away.
To serve this dish:
Re-heat the duck and the purée:
- The purée gets warmed in a small pan.
- 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.
- 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.
- Place the pea and bacon mix over the purée, keeping the plate clean. On adjacent angles, place the halves of baby gem.
- Finally, rest a piece of duck on one of the gems.
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