To Stew Ducks with Green Peas

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Truss the ducks as for baking and boiling, and put them away in the pantry; then put two ounces of butter in a stew-pan on the fire, stir in two tablespoonfuls of flour, stir until it becomes brown or a fawn color; then pour in a pint of broth or gravy made from veal, or from water in which the ducks or chickens have been boiled. Stir this while cooking, and when it boils, put in the ducks; let them cook for half an hour, or until done or nearly so, then add a quart of green peas, an onion chopped, and a sprig of parsley; allow these to stew gently until done; remove the parsley and the ducks, and if there is too much sauce, cook it down a little; dish up, pour the peas and gravy over the ducks and serve.