Each week, our Mathieson team gathers around the table for a meal prepared by our in-house chef, Thierry Dagnicourt. These lunches are more than just a pause in the day—they’re a time for connection, where team members, clients, and collaborators can relax and share stories. Often, these shared meals provide deeper insights into our clients’ lives, revealing what truly matters to them and how they live. Food has an incredible way of breaking down barriers, offering moments of warmth and understanding that formal meetings rarely achieve.

 

Thierry, who grew up in the countryside of northern France, creates dishes that reflect his upbringing, bringing people together in the same way those simple family meals did. One of his favourites is his confit duck with potatoes and peas—a comforting, yet refined dish that captures the essence of French home cooking. For those who wish to bring a touch of Thierry’s culinary roots into their own homes, we’ve included the recipe below.

 

It’s a small way to share in the spirit of togetherness that defines our weekly gatherings and the way we connect with our clients through the simple act of sharing a meal.

Confit Duck Leg

 

Ingredients:

 

(Serves 4)

 

4 Duck legs

 

1 kg chat potatoes (peeled, boiled & diced)

 

8 rashers bacon chopped

 

500gm frozen peas

 

Half brunch thyme finely chopped

 

Duck fat

 

Salt and pepper to taste

Method

 

1. Salt the duck legs and refrigerate overnight.

 

2. The next day, preheat the oven to 140°C (285°F)

 

3. Pat the legs dry to remove salt and moisture.

 

4. Submerge the legs in melted duck fat in a deep roasting pan.

 

5. Cook for 4 hours, then remove and set aside.

 

6. In a pan, melt 4 tbsp of duck fat, sauté half the bacon for 2 minutes, add diced potatoes and half the thyme. Sauté for 5 minutes until potatoes absorb the fat.

 

7. Boil peas for 2 minutes, drain, and set aside.

 

8. In another pan, melt 2 tbsp of duck fat, sauté the remaining bacon for 2 minutes, then add the peas and remaining thyme, tossing to coat.

 

To Serve

 

Divide the potatoes between 4 plates, place 1 duck leg on top, and arrange the peas around the plate. Serve hot, much like we enjoy it—around the table, enjoying good food and great company.