Duckling with New Peas

Ingredients:

1 whole duckling (prepared)
12 baby onions, peeled
500g fresh garden peas
180g pickled breast of pork
6 tbsp butter, for frying
900ml brown stock
4 sprigs parsley
1 sprig thyme
1 bayleaf

Method:

If you are preparing your own pickled pork according to the pickled breast of pork then only take the recipe as far as end of the marination phase in the brine solution.

Drain the pickled pork, cut into large dice then bring a pan of water to a boil, add the pork pieces and blanch for 5 minutes. Transfer to a colander to drain then pat dry.

Melt the butter in a large frying pan and when foaming add the pork and onions. Cook until well browned all over then remove with a slotted spoon and set aside. Now add the duckling to the pan and cook, turning frequently, until it's well browned all over.

When ready, transfer the duckling to a large oven-proof casserole then pour over the brown stock before adding the shelled peas, diced pork and onions. Add the herbs, tied into a bouquet, then bring the mixture to a simmer before covering and transferring to an oven pre-heated to 180°C. Cook for about 70 minutes, or until the duckling is tender. To serve, arrange the duckling on a platter then surround with the peas, pork and onions. Pour the sauce over the top and accompany with roast potatoes.