roast duck with green peas

1 ovenready duckling about 2kg in weight salt and pepper

16 (approx) small onions or sballots skinned
50g streaky bacon rashers rindless and diced
450g frozen peas
4 tbsp chicken stock or white wine

Weigh the duckling prick the skin all over and rub with salt.
Stand it on the high setting of the rack in the small roasting tin and loosely cover it with foil.
Roast on the bottom set of runners of the roasting ovenfor 30 minutes per 450g.
Half an hour before the end of the cooking time remove the duckling and rack and drain off most of the fat from the roasting tin.
Stand the roasting tin on the simmering plate and brown the onions in the hot fat. Add the bacon and stir for 2 to 3 minutes until the fat runs.
Mix the peas into the onion mixture with some salt and pepper.
Stir in the stock or wine.
Return the duckling on the rack to the roasting tin and return to the ovenuncovered.
Cook for a further 30 minutes.
Serve on a warm platter surrounded by the vegetables.

Duckling is less fatty now but can still produce a lot of fat during the cooking process so cooking this in the roasting tin with the grill rack makes for a moist but not fatty meat.

Serves 4


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