Duckling With Peas

Course : French
Serves: 5
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6 pounds ready-to-cook duckling
1 tablespoon butter
1/4 pound salt pork -- diced
12 small white onions
1 tablespoon flour
1 cup consomme
3 cups peas -- (fresh or canned)
4 medium lettuce leaves
1 small bay leaf
1 dash thyme
2 sprigs parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation / Directions:

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 tablespoon of fat in pan. Add flour to pan and cook until well browned. Stir in consommé. 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. For serving: Carve duckling and arrange on heated serving dish. Surround with peas. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

1 Kitchen's say:
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