A Duckling with Green Peas

Name: A Duckling with Green Peas
Yield: For 3
Cuisine: United Kingdom
Ingredients: 1 duckling or very small young duck; 1 duckling or very small young duck; ¾ lb. (360 g.) shelled fresh peas or 2 large packets frozen peas; ¾ lb. (360 g.) shelled fresh peas or 2 large packets frozen peas; 1 small onion, finely chopped; 1 lettuce, cut up fairly finely; 3 oz. (90 g.) butter; a little flour for thickening; sprigs of thyme, marjoram, parsley and several of mint (or a bouquet garni and a teaspoon of additional mint); sprigs of thyme, marjoram, parsley and several of mint (or a bouquet garni and a teaspoon of additional mint); sprigs of thyme, marjoram, parsley and several of mint (or a bouquet garni and a teaspoon of additional mint); sprigs of thyme, marjoram, parsley and several of mint (or a bouquet garni and a teaspoon of additional mint); sprigs of thyme, marjoram, parsley and several of mint (or a bouquet garni and a teaspoon of additional mint); sprigs of thyme, marjoram, parsley and several of mint (or a bouquet garni and a teaspoon of additional mint); 3 oz. (1 dl.) (double) cream; pepper and salt; 1 saltspoon each ground mace and nutmeg; pepper and salt; 12 croûtons of fried bread; 1 saltspoon each ground mace and nutmeg; 12 croûtons of fried bread

Preparation info

For
3

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

It is traditional to serve green peas with roast duck, but in the eighteenth century and earlier they were cooked together, so that the duck flavoured the peas and took on some of their flavour. This is again Mrs Glasse’s recipe. For flavour it is inimitable.

Ingredients

1 duckling or very small young duck
¾ lb. (360 g.) shelled fresh peas or

Europe
United Kingdom
Main course
England

Method

Rub the duck with flour, salt and pepper. Melt 2 oz. (60 g.) butter in a deep saucepan and brown the bird all over, then pour off all the fat and put in the stock, onion, peas, lettuce, herbs, salt a