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Braised duck with peas


Once, during a visit to Santa Cruz, Bolivia I was served a whole duck, deep fried in a cut-off oil drum and, try as I may, to this day I have never been able to recapture the succulence of that primitive feast. To be honest, I was extremely hungry and the setting was exotic and in another similar situation I also recall a tin of Pilchards tasting like caviar. This duck and peas recipe is an old English one. It is easy to prepare and is well worth trying.

Ingredients

1 4-5 lb, 2 kg duck
4 oz, 114 gr or ½ cup of butter or oil
1 tbls flour seasoned with pepper and salt
1 pint 0.57 l or 2 cups good stock made from the duck’s giblets
2 tbls Sweet Vermouth or Marsala
1 lb 454 gr or 4 cups of fresh green peas
2 small chopped lettuce
1 tbls of fresh mixed marjoram and mint
a pinch of grated nutmeg
1 egg-yolk beaten with 2 tbls of cream

Method
 
1. Heat up the oil or butter in a heavy metal casserole.
2. Rub the duck all over with the seasoned flour and brown it all over in the hot fat over a low flame. Sauté gently with the casserole lid on for 15 minutes.
3. Pour off surplus fat and add Vermouth or Marsala. Burn off the alcohol before adding the giblet stock and mixed herbs.
4. Season to taste and simmer gently for about 20 minutes.
5. Add the lettuce and peas and simmer until the duck and peas are tender; about one hour. Shake occasionally to avoid sticking but try to avoid taking the lid off
6. Add the nutmeg.
7. Beat together the egg yolk and cream and add to the duck, taking care that the sauce does not boil.
8. Remove duck to serving dish and add surround with the vegetables and sauce
9. The duck can be removed and disjointed to make serving easier.

 

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