Duck Confit with Green Peas and Ham

Confit de Canard Landaise

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By Paula Wolfert

Published 1987

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This is an excellent supper dish for spring and early summer when fresh tender peas still in their moist pods are available.

In years past I thought I could taste the difference between frozen and fresh peas. Nowadays, there are some wonderful frozen peas in the supermarkets and I suggest you use them when fresh peas are out of season. Serve this dish in a shallow earthenware pot for a rustic presentation.