Braised Duck and Peas



  1. Put the giblets into the stock and leave to gently simmer for 30 minutes
  2. Cut the bacon into thick lardons i.e. ¼ “ x ¼ “
  3. Melt 1oz butter and add the lardons
  4. Add the button onions and gently colour along with the lardons
  5. When nicely coloured take out and keep on one side
  6. Prick the ducks all over and rub with a little salt
  7. Colour in the same pan as the lardons and onions and take out of pan
  8. Drain off all fat and put ducks back in the pan
  9. Strain the stock into the pan
  10. Bring to the boil and cover with a lid on
  11. Put in oven 160 c and cook for 1 hour
  12. Add the button onions, lardons, carrots and leeks and braise for a further 15 minutes
  13. Take the ducks out and allow to rest, keep warm
  14. Remove excess fat
  15. Shred the lettuce into strips add the sauce with the peas and the herbs
  16. Reduce this sauce by 1/3 and correct seasoning and consistency
  17. Monte au beurre with 4oz butter
  18. Carve the ducks and put on plate
  19. Pour sauce over and serve


Prep time:

Cook time: 105 mins

Serves: 4

  • 2 x 3lb. ducks

  • 5oz butter

  • 8oz bacon piece

  • 8oz small button onions (16+)

  • 4oz diced carrots

  • 4oz diced leeks

  • 1pt chicken stock

  • 1tbsp chopped sage

  • 1tbsp chopped mint

  • 1tbsp chopped parsley

  • 1lb frozen peas

  • 1 head of lettuce

  • Salt & pepper