Advertisement
Roast duckling with green peas
- To Serve
Four
- Difficulty
Easy
Published 1978
In the eighteenth-century version of this famous English dish, the duckling and peas were cooked together in the same pot - this no doubt made the peas very tasty but we prefer our peas to be lightly cooked and bright green, so nowadays they are added at the end of the cooking, making it a dish to remember.
Ingredients
1 a - salt, freshly ground pepper
Method
Dust the duck lightly with flour and season it inside with salt and pepper. Melt 25 g (1 oz) of butter and 1 tablespoon of oil in a flameproof casserole into which it will just fit, and brown it on all sides. Now remove the duck and put the chopped onion, shredded lettuce and bouquet of herbs into the casserole. Cover the pan and allow them to wilt over gentle heat for 5 minutes. Spoon off any
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe