Duck with Green Peas

A slow-simmered whole duck dish served with tender peas, shredded lettuce, and a rich, creamy lemon and mint sauce.

Duck Main Course Poultry Slow Cooked Peas

Estimated Nutrition

Calories

1205.1

kcal / serving

4820.5 kcal total

Carbs

12.1g

per serving

48.2 g total

Fat

93.2g

per serving

372.8 g total

Protein

78.9g

per serving

315.4 g total

Cook Time

130

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolk

Yolks only

Double Cream

Fruits

piece

Lemon Juice

Juice only

Liquids

275

Giblet Stock

Made earlier with duck giblets, onion, carrot, peppercorns, and celery

Meat

2.25

Duck

Whole duck

NutsSeeds

piece

Sage

Part of bouquet garni

piece

Marjoram

Part of bouquet garni

piece

Thyme

Part of bouquet garni

to taste

Salt

to taste

Pepper

handful

Mint

Chopped

OilsFats

tbsp

Olive Oil

Vegetables

head

Lettuce

Webb or Cos, shredded

500

Pea

Fresh, podded

Method

Heat olive oil in a casserole and brown the duck slowly to release the fat.

Remove excess fat, place duck breast-side down, cover with 275ml stock, and simmer for 90 minutes.

Turn the duck over, add the shredded lettuce and 500g peas, then simmer covered for 40 minutes.

Remove the duck to carve, then drain the peas and lettuce and set aside together.

Whisk egg yolks and 55ml cream with some stock, then stir back into the sauce without boiling.

Stir in the lemon juice and mint before pouring the sauce over the duck to serve.

Prick the duck skin with a fork and place the herbs into the cavity.