Duck Confit With Pureed Peas

• 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

1. 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.
2. Take the duck from the oven, remove the skin and bones and shred the meat. Keep warm.
3. Remove the bouquet garni and roughly process two-thirds of the peas in a food processor. Season with salt and black pepper.
4. Arrange the duck in circles on 6 serving plates. Top with the pureed peas. Sprinkle over the remaining peas and garnish with tarragon.

butter, green onions, garlic, peas, bouquet garni, fresh tarragon

Taken from recipes-plus.com/api/v2.0/recipes/26536 (may not work)