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📝 Description
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🥘 Ingredients
The remains of cold roast duck, 2 oz. of butter, 3 or 4 slices of lean ham or bacon, 1 tablespoonful of flour, 2 pints of thin gravy, 1, or a small bunch of green onions, 3 sprigs of parsley, 3 cloves, 1 pint of young green peas, cayenne and salt to taste, 1 teaspoonful of pounded sugar.
👨🍳 Method
Put the butter into a stewpan; cut up the duck into joints, lay them in with the slices of lean ham or bacon; make it brown, then dredge in a tablespoonful of flour, and stir this well in before adding the gravy. Put in the onion, parsley, cloves, and gravy, and when it has simmered for 1/4 hour, add a pint of young green peas, and stew gently for about 1/2 hour. Season with cayenne, salt, and sugar; take out the duck, place it round the dish, and the peas in the middle.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe because I had leftover duck and a freezer full of peas, and this was the first dish that popped up. I expected a bland, soggy affair, but I found the combination of duck, ham, and peas to be surprisingly delightful. The duck was crispy on the outside and tender within, and the peas had a fresh, vibrant flavor that I didn't expect from a 19th-century recipe. The green onions and parsley added a bright, fresh note that lifted the whole dish. The gravy was the real surprise — the flour and butter created a rich, velvety sauce that tied everything together beautifully. This dish is perfect for a weeknight cook who wants to transform leftovers into a hearty meal. The only catch is the time. It's longer than 30 minutes. But if you have some time, give it a go. You can't beat the flavor of peas and ham with gravy. You'll have a dish that's comforting and satisfying, with a vintage charm that's hard to find in modern recipes.
