City Larder Cook's Series range of ready to heat-and-eat products are the high-quality finish-at-home meal you’re looking for. Our slow-roasted Duck Leg is cooked on the bone to extract a maximum amount of flavour into the meat. Here Robbie shows you how to use it in one of his favourite easy dinner recipes.
- Cook’s Series Slow-roast Duck Leg
- small bunch watercress
- 100g green beans
- 250g cooked butter beans
- 200ml chicken stock
- Olsson’s Sea Salt Flakes & freshly cracked black pepper to taste
- 100g butter
- parsley, roughly chopped
- extra virgin olive oil
- Toro Albala Gran Reserva 'Chef Special' +25 Year Old Sherry vinegar
- Place the duck leg skin side down in a non-stick pan and cook for 5 minutes to really crisp up skin. Transfer the duck to an ovenproof dish to fully heat through and place in a 180 degrees oven for 15 minutes.
- Using the first pan, tip in your butter beans, add chicken stock and warm it all through over a medium heat. Season with salt and pepper to taste. Add cubes of cold butter and swirl the pan to emulsify it all together. Add roughly chopped parsley.
- Meanwhile, briefly cook green beans in well salted water then remove from water while still bright green but cooked.
- To plate, spoon a generous bed of butter beans into a shallow bowl and top with golden-brown, crispy-skinned duck leg. Add green beans to one side and tuck in watercress. Drizzle the whole lot with some olive oil and sherry vinegar.