Title: Duck and Green Peas
Categories: British, Duck, Bacon
Yield: 4 Servings
5 lb Duck
Salt and black pepper
20 Baby onions, peeled
2 oz Streaky bacon rashers, diced
1 lb Peas, fresh or frozen
4 tb Chicken stock
Sprigs of fresh herbs:
Parsley, mint, thyme
Allow about 30 minutes for each pound in weight of the duck. Set
oven to 350/F or Mark 4. Prick the duck skin with a fork and rub
with salt and pepper place on a wire rack in a roasting tin and
cook. About 30 minutes before the end of the cooking time, drain
off the fat in the roasting tin and keep the duck warm whilst
preparing the vegetables.
Place 2 to 3 tablespoons of the fat in a saucepan, cook the onions
Until lightly browned, then add the bacon and cook for a
further 2 minutes. Cook the peas, if fresh, in boiling water for
2 to 3 minutes and drain well. (Do not cook the peas if frozen.)
Add the peas to the mixture, with the stock and the herbs and
season to taste. Pour into the roasting tin, stirring lightly,
replace the duck, still on the wire rack and continue cooking.
Serve the duck surrounded by the vegetables mixture and
accompanied by creamed potatoes.
