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Duck and green peas(english)
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| Artist: |
_ |
| Categories: |
Duck, Poultry, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 5
| lbs | Duck | | | Salt and black pepper | | 20
| | Baby onions, peeled | | 2
| oz | Streaky bacon rashers, diced | | 1
| lbs | Peas, fresh or frozen | | 4
| tbsp | Chicken stock | | | Sprigs of fresh herbs: | | | Parsley, mint, thyme |
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Procedures:
| 1 | Allow about 30 minutes for each pound in weight of the duck. | | 2 | set oven to 350°F or mark Prick the duck skin with a fork and rub with salt and pepper place on a wire rack in a roasting tin and cook. | | 3 | About 30 minutes before the end of the cooking time, drain off the fat in the roasting tin and keep the duck warm whilst preparirlg the vegetables. | | 4 | Place 2 to 3 tablespoons of the fat in a saucepan, cook the onions untill ilglltly browned, then add the bacon and cook for a fhurther 2 minutes. | | 5 | Cook the peas, if fresh, in boiling water for 2 to 3 minutes and drain well. | | 6 | (do not cook the peas if frozen). | | 7 | Add the peas to the mixture, wlth the stock and the herbs and season to taste. | | 8 | Pour into the roastin tin, stirring lighlly, replace the duck, still on the wire rack and continue cooking. | | 9 | Serve the duck surrounded by the vegetables mixture and accnmpanied by creamed potatoes. |
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