- Serves: 4
- Cook Time: 3 hours 20 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1.8-2.25kg duck
- 1 bouquet garni
- 2 tbsp olive oil
- 1 large Webbs lettuce
- 450 g fresh peas
- black pepper
- 2 egg yolks
- 50 ml double cream
- juice of 1 lemons
- large handful of chopped mint
For the giblet stock:
- duck giblets
- 600 ml water
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 stick celery
- 5 whole black peppercorns
1. To make the giblet stock, wash the giblets and place in a saucepan with the rest of the ingredients. Bring to the boil, then reduce the heat to medium-low and simmer gently, uncovered, for about 1 hour, until the liquid has reduced by half, skimming any froth off the surface as necessary. Strain the stock and set aside.
2. Prick the duck all over with a fork to help release the fat. Place the bouquet garni inside its cavity.
3. Place the olive oil in a heavy-based casserole over a medium heat, add the duck, then reduce the heat to low and cook gently for 3-4 minutes, until browned. Cooking it slowly will release the fat and let it run out.
4. Turn the duck breast-side down in the casserole. Pour in the giblet stock to cover. Bring to a simmer and cook for 1 hour 30 minutes. Meanwhile, shred the lettuce.
5. Turn the duck over in the casserole so that it lies breast-side up. Add the shredded lettuce and the peas and season with salt and pepper. Cover and cook for a further 40 minutes.
6. Using a perforated spoon, remove the duck from the casserole, and carve or joint. Keep warm. Remove the peas and lettuce and keep warm with the duck. Skim any fat off the surface of the sauce in the casserole. Season to taste.
7. Place the egg yolks and cream in a large heatproof bowl and mix thoroughly. Pour over half of the sauce, mix well, then pour back into the rest of the sauce in the casserole. Heat gently for 1-2 minutes, but do not boil.
8. Transfer the duck to serving plates. Add the lemon juice and mint to the sauce, then pour over the duck and serve.
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