Duckling with Peas

Name: Duckling with Peas
Yield: Serves 6 to 8
Cuisine: United Kingdom
Ingredients: 2 free-range ducklings, dressed; Salt and pepper; 1 bunch herbs (basil, parsley, mint); 1 bunch herbs (basil, parsley, mint); 2 lettuces, finely chopped; 1¼ lb (625 g) shelled peas; 2 pints (1 litres) stock; 2 oz (50 g) butter; 2 oz (50 g) flour; Salt and pepper; Chopped mint to garnish; 5 fl oz (150 ml) double cream; 2 egg yolks; ½ teaspoon grated nutmeg; 1 bunch herbs (basil, parsley, mint); 1 bunch herbs (basil, parsley, mint)

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

A summer dish in which freshness of ingredients is vital. Use proper hearty English lettuces – none of your icebergs.

Ingredients

2 free-range ducklings, dressed
Salt and pepper
2 oz (50 g

Europe
United Kingdom
Spain
Main course
Summer

Method

Dust the ducklings with seasoned flour and brown in the butter. Roast in the oven in a deep flameproof casserole for 30 minutes at gas mark 4, 350°F (180°C). Pour off the surplus fat and add the stock and some salt and pepper. Bring slowly to the boil a