Caneton Aux Petits Pois

Recipe By:
Norman
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  • Total Time 40 min Ico-add
  • Yield 4 Servings
  • Level Medium

A French recipe made of duckling with peas.
 

Ingredients

  • 1 duckling (about 1.5-2 kg)
  • 60 grams butter
  • 170 grams breast of pork
  • 15 small onions (340 grams)
  • 300 ml meat glaze
  • 1 kg fresh peas
  • 1 faggot
  • Salt and pepper to taste
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Directions

  1. 1. Clean duckling and season.
  2. 2. Cut pork into cubes and peel onions.
  3. 3. Heat butter. Brown pork and onions. Remove.
  4. 4. Add duckling and brown.
  5. 5. When duckling is well-coloured remove fat.
  6. 6. Swill with meat glaze. Add peas, faggot, pork cubes and onions.
  7. 7. Cover and cook in a moderate oven till done.
  8. 8. Dish duckling and garnish. Remove faggot from sauce and reduce.
  9. 9. Cover duckling with reduced sauce.