- Serves: 4
- Cook Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Effort: easy
- 2 x 1 kg duck
- 500 ml duck stock
- 200 g piece bacon
- 75 g butter
- 150 g small button onions
- 1 heads lettuce
- 500 g frozen peas
- 1 tbsp sage, chopped
- 1 tbsp mint, chopped
- 1 tbsp parsley, chopped
1. Preheat oven to 160C/gas 3.
2. Remove the giblets from the ducks. Put the giblets in a saucepan with the stock, heat until boiling then simmer gently for 30 minutes.
3. Cut the bacon into thick lardons, approximately 1cm square. Melt 25g butter in a large oven-proof saucepan or casserole and add the lardons.
4. Add the onions and fry with the lardons until golden, then remove from the pan and keep warm. Retain the pan for the duck.
5. Prick the ducks all over and rub with a little salt. Cook in the pan used for the lardons until golden brown on both sides.
6. Drain the fat from the pan, then strain the stock into the pan with the ducks. Bring to the boil, then cover and put in the oven for 1 hour.
7. Add the onions and lardons and return to the oven for a further 15 minutes.
8. Remove the ducks from the sauce, then allow to rest.
9. Skim any excess fat from the top of the sauce.
10. Shred the lettuce into strips and add to the sauce with the peas and herbs. Simmer the sauce on the hob until it has reduced by a third. Season to taste then reduce the heat and bit by bit, whisk in the remaining butter to create an emulsion.
11. Carve the ducks and arrange the slices on a plate. Pour over the sauce and serve.
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