3462 Caneton aux Petits Pois

Duckling with Green Peas

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Fry and brown in butter 15 button onions and 200 g (7 oz) salt belly of pork cut in large dice and blanched. Remove these, colour the duckling in the same fat then drain off the fat.

Deglaze the pan with a little white stock then add 3 dl (½ pt or U.S. cups) thin Sauce Demi-glace, 450 g (1 lb) fresh peas, 1 Bouquet garni and the pork and onions. Cook gently together.

When ready, place the duckling in a dish and cover with the peas. Reduce the sauce as necessary and serve it separately.