Braised duck with peas

Name: Braised duck with peas
Yield: Serves 4
Cuisine: British
Ingredients: sea salt and pepper; sea salt and pepper; 200 g (7 oz) shelled fresh or frozen peas, freshly cooked; 200 g (7 oz) shelled fresh or frozen peas, freshly cooked; 600 ml (1 pint) basic gravy; 200 ml (7 fl oz) sweet cider; 2 good quality ducks, such as Gressingham, each about 1.5–2 kg (3¼-4½ lb); 2 tbsp double cream; 1 bay leaf; few thyme sprigs; 600 ml (1 pint) chicken stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

British Food

By Mark Hix

Published 2005

About

Buy good quality ducks, like Gressingham or Barbary, as they are reared with less fat and a higher meat content. When fresh peas are in season, make sure you use them – you’ll need to buy about 600g (1¼ lb) peas in the pod.

Ingredients

2 good quality ducks, such as Gressingham, each about 1.5–2 kg (3¼-4½ lb)
200

Europe
United Kingdom
Main course

Method

Preheat the oven to 220°C (fan oven 200°C), gas mark 7. With a heavy knife, cut the ducks in half lengthways. Cut the parson’s nose off and trim away any excess fat and the backbone where there isn’t any meat. Chop the knuckle from the legs and tr