11th August 2011

Braised Duck with Peas

Serves 4 

Ingredients

2 x 2 ½ lb ducks
3oz butter
8oz bacon piece
6oz small button onions (12+)
1pt duck stock
1tbsp chopped sage
1tbsp chopped mint
1tbsp chopped parsley
1lb frozen peas
1 head of lettuce (round)
Salt & pepper

Method

Put the giblets into the stock and leave to gently simmer for 30 minutes. Cut the bacon into thick lardoons i.e. ¼” x ¼”. Melt 1oz butter and add the lardoons. Add the button onions and gently colour. Along with the lardoons. When nicely coloured take out and keep on one side. Prick the ducks all over and rub with a little salt. Colour in the same pan as the lardoons and onions and take out of pan. Drain off all fat and put ducks back in the pan. Strain the stock into the pan. Bring to the boil and cover with a lid on. Put in oven 160oC and cook for 1 hour. Add the button onions and lardoons and braise for a further 15 minutes. Take the ducks out and allow to rest, keep warm. Remove excess fat. Shred the lettuce into strips add the sauce with the peas and the herbs. Reduce this sauce by 1/3 and correct seasoning and consistency. Monte au beurre with 2oz butter. Carve the ducks and put on a flat. Pour sauce over and serve.