Brian Turner's Braised Duck with Peas

Brian Turner’s Braised Duck with Peas

This is a simple, classic, tasty and easy way to cook duck from Brian Turner. The honey works perfectly with the duck and sweetness of the peas. Fresh herbs including sage, mint and parsley add bags of flavour!

Ingredients

2 x 2 ½ lb ducks
3oz butter
8oz bacon piece
6oz small button onions (12+)
1 pt duck stock
1 tbsp chopped sage
1 tbsp chopped mint
1 tbsp chopped parsley
1 lb frozen peas
1 head of lettuce (round)
Salt and pepper
2 tbsp runny honey

Method

Print Recipe

Put the giblets into the stock and leave to gently simmer for 30 minutes
Cut the bacon into thick lardons i.e. ¼ “ x ¼ “
Melt 1oz butter and add the lardons
Add the button onions and gently colour along with the lardons
When nicely coloured take out and keep on one side
Prick the ducks all over and rub with a little salt
Colour well in the same pan as the lardons and onions and take out of pan
Drain off all fat and put ducks back in the pan
Strain the stock into the pan
Bring to the boil and cover with a lid on
Put in oven 160ºC and cook for 1 hour until legs are almost cooked
Add the button onions and lardons and braise for a further 15 minutes
Take the ducks out and allow to rest, keep warm, brush with honey and put back into hot oven to glaze on a clean tray
Remove excess fat. Shred the lettuce into strips add to the sauce with the peas and the herbs
Reduce this sauce by 1/3 and correct seasoning and consistency
Add 2oz butter to thicken
Carve the ducks and put on a flat serving dish
Pour sauce over and serve

Ingredients

2 x 2 ½ lb ducks
3oz butter
8oz bacon piece
6oz small button onions (12+)
1 pt duck stock
1 tbsp chopped sage
1 tbsp chopped mint
1 tbsp chopped parsley
1 lb frozen peas
1 head of lettuce (round)
Salt and pepper
2 tbsp runny honey

Method

Put the giblets into the stock and leave to gently simmer for 30 minutes
Cut the bacon into thick lardons i.e. ¼ “ x ¼ “
Melt 1oz butter and add the lardons
Add the button onions and gently colour along with the lardons
When nicely coloured take out and keep on one side
Prick the ducks all over and rub with a little salt
Colour well in the same pan as the lardons and onions and take out of pan
Drain off all fat and put ducks back in the pan
Strain the stock into the pan
Bring to the boil and cover with a lid on
Put in oven 160ºC and cook for 1 hour until legs are almost cooked
Add the button onions and lardons and braise for a further 15 minutes
Take the ducks out and allow to rest, keep warm, brush with honey and put back into hot oven to glaze on a clean tray
Remove excess fat. Shred the lettuce into strips add to the sauce with the peas and the herbs
Reduce this sauce by 1/3 and correct seasoning and consistency
Add 2oz butter to thicken
Carve the ducks and put on a flat serving dish
Pour sauce over and serve