Brown a couple of duck legs in a frying pan and put into casserole dish. Then fry some chopped shallots and add a small glass of white wine and ½ pint or so
of chicken stock (made from a cube or powder is fine). Season with black pepper, bring to the boil then pour over the duck legs, cover and cook in a 160°C oven
for about ½ an hour. Let cool for a while then remove the duck legs from the casserole and place onto an oiled baking sheet, brush with oil and finish off in a
200°C oven to brown and crisp up the skin, about 15 minutes. Sieve and retain the stock.
Meanwhile, cook some fresh peas in boiling water for 5 minutes, drain and set aside. Fry some cubed pancetta and chopped shallots until light brown.
Add the stock and reduce to a thickish sauce, then add the cooked peas and some sliced spring onions, together with torn-up leaves from a little gem lettuce.
Simmer until the lettuce is wilted, then serve with the duck legs.