Brian Turner's Braised Duck with Peas - James Martin Chef

Ingredients

• 2 x 2 ½ lb ducks
• 3oz butter
• 8oz bacon piece
• 6oz small button onions (12+)
• 1 pt duck stock
• 1 tbsp chopped sage
• 1 tbsp chopped mint
• 1 tbsp chopped parsley
• 1 lb frozen peas
• 1 head of lettuce (round)
• Salt and pepper
• 2 tbsp runny honey
• Put the giblets into the stock and leave to gently simmer for 30 minutes
• Cut the bacon into thick lardons i.e. ¼ “ x ¼ “
• Melt 1oz butter and add the lardons
• Add the button onions and gently colour along with the lardons
• When nicely coloured take out and keep on one side
• Prick the ducks all over and rub with a little salt
• Colour well in the same pan as the lardons and onions and take out of pan
• Drain off all fat and put ducks back in the pan
• Strain the stock into the pan
• Bring to the boil and cover with a lid on
• Put in oven 160ºC and cook for 1 hour until legs are almost cooked
• Add the button onions and lardons and braise for a further 15 minutes
• Take the ducks out and allow to rest, keep warm, brush with honey and put back into hot oven to glaze on a clean tray
• Remove excess fat. Shred the lettuce into strips add to the sauce with the peas and the herbs
• Reduce this sauce by 1/3 and correct seasoning and consistency
• Add 2oz butter to thicken
• Carve the ducks and put on a flat serving dish
• Pour sauce over and serve