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

  • 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