Preparation:
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 |
