The trick with duck is to prick the skin with a sharp knife all over before cooking and then (if not roasting) to pour off the fat as often as possible through out cooking.
Heat some oil and a small knob of butter in a pan.
Add chopped bacon and a chopped onion, cook until onion has softened and the bacon has started to colour.
Add the duck leg skin side down and cook for five mins to colour the skin.
Turn the leg and pour off all the fat.
Add some warm veg or chicken stock, season with pepper only, add a bay leaf and some thyme sprigs.
Cover and braise in the oven gas mark 3 for around 3/4 of an hour depending on the size and amount of duck legs you are cooking.
Pour off most of the stock and reserve.
Remove the skin from the leg bone and cut the bone below the knuckle to give a nice presentation.
Return to the oven - uncovered - to crisp the skin (about 15 mins).
Gently fry a quartered little gem lettuce in a pan. add some of the reserved cooking stock, with the fat skimmed off, and frozen peas and cook through.
Strain off any excess liquid and add chopped mint and serve with the duck leg.