Duckling with Peas

Preparation info

  • Difficulty


  • Serves

    6 to 8

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.


  • 2 free-range ducklings, dressed
  • Salt and pepper
  • 2 oz (50 g) flour
  • 2 oz (50 g) butter
  • 2 pints (1 litres) stock
  • lb (625 g) shelled peas
  • 2 lettuces, finely chopped
  • 1 bunch herbs (basil, parsley, mint)
  • ½ teaspoon grated nutmeg
  • 2 egg yolks
  • 5 fl oz (150 ml) double cream
  • Chopped mint to garnish


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 and simmer for 15-20 minutes. Add the peas, lettuces and herbs. Cover and simmer for 40 minutes or until the ducks are tender. Remove the bunch of herbs.

Lift out the ducklings and keep warm on a serving dish. Rub the cooking liquid through a sieve or liquidise. Add the nutmeg and blend in the egg yolks beaten with the cream. Heat the sauce through to thicken but do not boil. Season. Pour over the ducklings and serve garnished with mint.