Braised Duck with Fresh Peas
Hatch and Sons
The Little Museum of Dublin
15 St. Stephen's Green, Dublin 2
Telephone Number for Bookings:
01 661 0075
Hugo Arnold Preparation time:
40 MinutesCooking time:
1 HourList of Ingredients:
2 large duck breasts
1 onion, finely chopped
2 garlic cloves, finely chopped
4 tablespoons brandy
1 tablespoon caster sugar
2 tablespoons sherry vinegar
1 dessertspoon chopped rosemary
50g pancetta or unsmoked streaky bacon
1 glass white wine
450g podded peas
Prick the skin of the duck with a carving fork, pour over a kettle of boiling water, pat dry and set aside.
Combine the onion, garlic, brandy, sugar, vinegar and rosemary in a bowl and add the duck. Mix well and set aside for 20 minutes, longer if possible.
Brush off the marinade ingredients and cut the duck into one-inch pieces. Heat a frying pan and lightly brown the duck, fat side first. Transfer to an ovenproof dish. Lightly saute the pancetta until brown, drain off any excess fat and add the marinade and white wine.
Allow to come to the boil and pour over the duck. Season with salt and pepper.
Cover and simmer over a low heat for 45 minutes, or until the duck is cooked. Add the peas 15 minutes before the end
Tip: And what about all those empty pods? They make a mean and dark green soup when simmered with shallots and stock, liquidised and then sieved.