serves 4
ingredients
1 oven-ready duck, about 1.8kg/4lb
25g/1oz butter
12 pearl onions
600ml/1pt chicken stock
225g/8oz frozen peas
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh
oregano
1 tablespoon chopped fresh
flat-leaf parsley
1 teaspoon grated nutmeg
25g/1oz plain flour
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Remove the giblets and wipe the duck inside and out with kitchen paper.
Prick all over with a fork.
• Melt the butter in a flameproof casserole dish, and brown the duck on all
sides. Remove the duck and put to one side, and brown the onions. Pour
off any fat and return the duck to the dish. Add the stock and a little salt
and pepper, and bring to the boil. Cover and cook in the oven for
30 minutes.
• Skim off any fat from the surface, then add all the remaining ingredients
except the flour. Reduce the oven temperature to 180°C/350°F/Gas
mark 4, and cook for a further 11⁄2 hours. Remove the duck and keep
warm. Again, skim off any fat.
• Blend the flour with a little water and stir into the casserole dish. Simmer,
stirring, for 3 minutes. Taste and adjust the seasoning if necessary.
• Carve the duck, discarding the skin, and transfer to warmed serving
plates. Spoon the sauce over and serve immediately.
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