Braised duck with peas recipe

Details

• Cuisine: British
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 105 mins
• Serves: 4

Step-by-step

1. Put the giblets into the stock and leave to gently simmer for 30 minutes
2. 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.
3. 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.
4. 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 160°C and cook for 1 hour.
5. Add the button onions and lardoons and braise for a further 15 minutes.
6. Take the ducks out and allow to rest, keep warm, remove excess fat.
7. Shred the lettuce into strips and add to the sauce with the peas and herbs. Simmer the sauce on the hob until it has reduced by a third. Season to taste then reduce the heat and bit by bit, whisk in the remaining butter to create an emulsion.
8. Carve the ducks and put on a flat plate. Pour sauce over and serve