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Duck Leg with Beans & Watercress Salad

white bowl of crispy duck leg and white beans with salad

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


  1. 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.
  2. 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.
  3. Meanwhile, briefly cook green beans in well salted water then remove from water while still bright green but cooked.
  4. 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.

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