A Duckling with Green Peas

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

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.


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


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