Ingredients 

• 4 - 5 lb Duck
• ½ pt stock, preferably made from giblets, but a chicken stock cube if not
• Bouquet Garni of parsley, bay, thyme and rosemary
• Vegetable Oil
• A Large shredded lettuce
• 1 lb Shelled Fresh Peas
• 2 egg yolks
• 4 tbsps double cream
• salt, pepper, lemon juice

Method

1. Put the bouquet garni inside the duck cavity.
2. Prick the duck skin all over with a fork.
3. In a large frying pan, slowly brown the skin of the duck in a little of the oil.
4. Once the duck has a nice colour all over, place it breast down in a large pot and add the stock.
5. Simmer for 1¼ hours with the lid on.
6. After this time, turn the duck over and add the shredded lettuce and peas to the pot.
7. Cook for ¾ hour more.
8. Remove the duck from the pot and cut into 4 pieces.
9. Drain the peas and lettuce through a sieve into a bowl, retaining the stock. Put the lettuce and peas onto a serving plate and arrange the duck on top. Keep warm by covering with tin foil.
10. Pour the stock back into the pan and taste. If necessary, boil hard for around 5 minutes to concentrate the flavours.
11. Meanwhile, mix the egg yolks and cream in a bowl. Pour on about half the stock stirring well. Return to the pan and stir over a low heat without boiling. Slowly add about 2 tbsps lemon juice to taste and add salt/pepper if required.
12. Pour the sauce over the duck and peas and serve.

If you have a recipe you would like us to try, please send it to: kerry.burn@onesuffolk.co.uk

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