Duck Confit With Pureed Peas - cooking recipe

Ingredients

6 None ready-prepared confit duck legs
11 tbsp butter
12 None green onions, chopped
2 cloves garlic, peeled and crushed
1 lb peas, thawed if frozen
1 None bouquet garni
None None fresh tarragon, for garnish

Preparation

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.
Take the duck from the oven, remove the skin and bones and shred the meat. Keep warm.
Remove the bouquet garni and roughly process two-thirds of the peas in a food processor. Season with salt and black pepper.
Arrange the duck in circles on 6 serving plates. Top with the pureed peas. Sprinkle over the remaining peas and garnish with tarragon.