Roast duckling with green peas

Name: Roast duckling with green peas
Yield: To Serve Four
Cuisine: Northern Europe
Ingredients: 1 duckling or young duck; 1 duckling or young duck; salt, freshly ground pepper; salt, freshly ground pepper; 50 g (2 oz) butter; 1 tablespoon sunflower or olive oil; 1 tablespoon sunflower or olive oil; 2 onions, finely chopped; 1 lettuce, shredded; bunch of herbs - parsley, thyme and bayleaf; bunch of herbs - parsley, thyme and bayleaf; bunch of herbs - parsley, thyme and bayleaf; bunch of herbs - parsley, thyme and bayleaf; 275 ml (½ pint) stock made with duck giblets or chicken stock cube and water; 275 ml (½ pint) stock made with duck giblets or chicken stock cube and water; 275 ml (½ pint) stock made with duck giblets or chicken stock cube and water; pinch of ground nutmeg; 350 g (1 lb) shelled green peas, fresh or frozen; 1 level tablespoon flour; 1 level tablespoon flour; 3 tablespoons double cream; 12 triangular pieces (sippets) of fried bread, about 5 x 5 cm (2 x 2 in); 12 triangular pieces (sippets) of fried bread, about 5 x 5 cm (2 x 2 in)

Preparation info

To Serve
Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

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 duckling or young duck
a little flour
salt, freshly ground pepper

Europe
United Kingdom
Main course

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