Ingredients:
1 x 4-5lb (2- 2 ½ kg) duck
10 fl oz (275ml) giblet stock - made earlier with duck giblets, onion, carrot,
peppercorns and celery
a bouquet garni made with sage, marjoram and thyme
1 large Webb or Cos lettuce
1lb (500g) podded fresh peas
2 eggs, yolks only
2 fl oz/55ml double cream
salt and pepper
1 lemon, juice only
a large handful of chopped mint |
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Cooking Tips:
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Cooking Instructions:
1. Prick the duck all over with a fork to help release the fat. Put the herbs
into its cavity.
2. Heat 2 tbspof olive oil in a heavy based casserole and brown the duck all
over. If you do this slowly, it will release all the fat, so it can run out.
Ladle some of the fat out of the pot and keep aside (wonderful for roasting
potatoes.)
3. When nice and brown, pop it breast side down in the pot, cover with stock and
simmer for 1 1/2 hours.
4. When done, turn the duck over and add the lettuce which has been shredded and
the peas, season and replace the lid and cook for a further 40 minutes.
5. Take out the duck and carve or joint. Keep warm. Drain the peas and lettuce
and put with the duck.
6. If necessary, skim off any fat off the sauce, season. Mix the yolks and cream
in a basin and pour over half the stock. Mix well and then pour back into the
rest of the sauce. Cook gently, but DO NOT boil.
7. Finally add the lemon juice and the mint and then pour over the duck and
serve.
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