Canard aux petits pois

Name: Canard aux petits pois (Duckling with Green Peas)
Yield: Serves 6
Cuisine: France
Ingredients: 1 bouquet garni (thyme, bayleaf, tarragon); 1 bouquet garni (thyme, bayleaf, tarragon); 1 bouquet garni (thyme, bayleaf, tarragon); 1 bouquet garni (thyme, bayleaf, tarragon); 6 lettuce leaves; 10 fl oz (300 ml) Muscadet; 2 lb (1 kg) fresh peas, shelled; 1 carrot, sliced; 10 small onions; 5 oz (150 g) smoked bacon, diced; 3 tablespoons nut oil; 4 oz (125 g) butter; 1 bayleaf; 1 sprig of thyme; Salt and pepper; Salt and pepper; 1 × 4 lb (2 kg) duckling, liver, heart and gizzard reserved; 1 × 4 lb (2 kg) duckling, liver, heart and gizzard reserved; 1 × 4 lb (2 kg) duckling, liver, heart and gizzard reserved; 1 × 4 lb (2 kg) duckling, liver, heart and gizzard reserved; 1 teaspoon sugar

Duckling with Green Peas

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

1 × 4 lb (2 kg) duckling, liver, heart and gizzard reserved</

Europe
France
Main course
Gluten-free
Mediterranean

Method

Salt and pepper the duckling inside and out, pop the sprig of thyme, bayleaf and 1 oz (25 g) of butter into its belly and sew up the opening.

In a large heavy-bottomed saucepan brown the duck