Duck with Peas

Pato con Guisadas

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

A deceptively simple treatment of roast duck, inspired by the cuisine of Portugal. In classical treatment, the duck is braised, and not spicy hot; but duck is so delicious roasted, and a little chilli-heat lifts it to the out of the ordinary.

One duckling generally serves 2 people; larger ones will do for 4. Serve accompanied by rice tinted yellow with a little turmeric or saffron, or crusty peasant bread to scoop up the sauce and peas.