Name: Duck, Peas, and Morels (Ramps)
Yield: Serves 4
Cuisine: American
Ingredients: 1 (4-pound/1.8 kg) fresh duck, preferably Bell & Evans; Sea salt; 2 carrots, peeled and diced; 1 cup (110 g) morel mushrooms, washed and cut in half; 3 tablespoons butter; 1 small bunch (about 1 cup) ramps, washed and trimmed; 2 cups (290 g) freshly shelled peas; 1 onion, sliced; 4 cloves garlic; 1 stalk celery, diced; Bouquet garni (parsley, thyme, and bay leaf tied together with butcher’s twine)

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

This is a great culinary trio. It is obviously a spring dish; if you are inclined to cook this in another season, use porcini and romanesco in autumn, leeks and chard in the winter, and peppers in the summer.

There is a poultry farm owned by Bell & Evans that produces a delicious Long Island–style duck. The ducks weigh about 4 pounds, and they roast wonderfully. I like the method I learned years ago from Jean-Pierre Moullé of Chez Panisse: Roast the duck in the oven at a high te