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Canard aux Petits Pois
Roast Duck with Green Peas
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Nantes is famous for the delicate breed of duck raised in the Grande Briere, just to the west. In Brittany duck is often served with green peas, not only because nearly 25 per cent of French peas are grown there, but also because their sweet flavour is a good complement to the richness of the meat.
Ingredients
| duck |
Method
Set the oven at very hot (220°C/425°F). Season the duck inside and out with salt and pepper and prick the skin to release the fat during cooking. Truss the duck, place it on its side on a rack in a roasting pan with the neck and giblets (except for the liver), and roast in the heated oven for 15 minutes. Turn it on to the other leg and roast for another 15 minutes. Lower the oven heat to modera