Home › The Principles of Cookery › Duck, Stewed, with Green Peas

Duck, Stewed, with Green Peas

Cut off the rind from half a pound of rather lean bacon. Divide it into pieces of about two inches each way, and fry to a light brown with butter. Dredge in a little flour, and after stirring about three minutes, add a pint of broth, an onion stuck with two cloves, a bunch of sweet herbs, salt, and pepper. The duck should be previously fried or roasted for ten minutes to make it a good colour, then put into the stewpan with the gravy and stewed slowly for an hour and a quarter, or till tender. Meanwhile stew a quart of peas with butter (see PEAS, GREEN, FRENCH MODE OF COOKING). Place the duck and peas on a hot dish, pour over them the gravy strained and thickened, and serve hot.