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Roasted Duck with Peas

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :

A Roasted Duck with Peas recipe for 6 guests :

  1. 1 large duck (from Nantes if possible), weighing 1,6 to 1,8kg
  2. 80 gr of butter
  3. 1 bouquet of savory (or 10 gr of dried savory)
  4. 12 pearl onions
  5. 1 kg of fresh peas, shelled
  6. 1 lettuce
  7. 200 g of slightly salted pork breast, cut into tiny strips, blanched (place in cold water, bring to a boil, cook shortly and then freshen them again with cold water)
  8. Some butter and oil
Roasted Duck with Peas
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Melt a small piece of butter in a saucepan with some oil. Brown the duck meat for 10 min turning and cooking one thigh and then turning and cooking another 10 min on the other side. Finally place the duck straight in the saucepan.
Remove the duck and sautee the bacon and the pearl onions in the same saucepan. Add the duck and season with salt and pepper. Cover the saucepan and place it to cook in an oven for 20 min at 375°F (190°C or th6-7).
During this time melt 80 gr of butter in another saucepan. Add the lettuce (washed and finely chopped). Once it is cooked, season with salt and pepper and add the peas, the savory and 2 tablespoons water. Bring to a boil and then set aside.
Remove the duck from the oven. Surround with peas and place it in the oven once more for 15 min.
Once it is finally cooked and it has been taken out of the oven, leave the dish to rest 10 min. Cut the thighs in half and proceed to slice them, forming duck fillets. Put the peas in a dish and then place the duck on top.
At the beginning of this recipe I explained that I cook the thighs longer so that they are sufficiently tender.
Here is my own little recipe:
The same roasted duck, but coat it with liquid honey this time (acacia honey). Cook and serve with sauteed apples, seasoned with a pinch of cinnamon�
credits photo : © Couet Ivan - A.F.Touch-cuisine

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Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
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