Ingredients

6lb (2.7kg) Duckling

1 tbsp Butter

4oz (113g) Salt pork, diced

12 small Shallots

1 tbsp Flour

1 cup stock

3 cups Peas

4 Lettuce leaves

1 small Bay leaf

1 pinch Thyme

2 sprigs Parsley

1/2 tsp Salt

1/4 tsp Pepper

Method

In large saucepan, heat butter.

Add salt pork and cook until slightly browned.

Add onions and cook until well browned.

Remove salt pork and onions and set aside.

Add duckling to pan, and cook until well browned on all sides.

Remove duckling and set aside.

Pour off fat, keeping only 1 tbsp of fat in pan.

Add flour to pan and cook until well browned.

Stir in stock.

Return salt pork, onions, and duckling to pan.

Add peas, lettuce leaves, bay leaf, thyme, parsley, salt, and pepper.

Bring to boil.

Cover and simmer for 1 hour, or until meat is tender.

Carve duckling and arrange on heated serving dish.

Surround with peas.

Cooks Comments and Tips

.