Method:
1 Heat oil in a large frying pan over medium heat, add the duck leg, skin-side down with the thyme and butter, cook for 3-4 minutes on each side or until heated through.
2 Pour in the vinegar and scatter over the baby cos leaves and mushrooms. Toss to coat, cook 3-4 minutes or until lettuce is wilted and mushrooms are softened. Remove from the heat, stir through the dill.
3 Spoon the sauce, lettuce and mushrooms on a serving plate and top with duck and serve.