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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