![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
74
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
The remains of cold roast duck, 1/2 pint of good gravy, cayenne and salt to taste, 1/2 teaspoonful of minced lemon-peel, 1 teaspoonful of pounded sugar, 2 oz, of butter rolled in flour, 1-1/2 pint of green peas.
👨🍳 Method
Cut up the duck into joints, lay it in the gravy, and add a seasoning of cayenne, salt, and minced lemon-peel; let tins gradually warm through, but not boil. Throw the peas into boiling water slightly salted, and boil them rapidly until tender. Drain them, stir in the pounded sugar, and the butter rolled in flour; shake them over the fire for two or three minutes, and serve in the centre of the dish, with the duck laid round.
📜 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 classic duck and peas dish from Mrs Beeton this week, eager to taste a bit of history. I found that the key to its success was in the simplicity and the timing — the duck gently warmed in the gravy rather than boiled, retaining its texture and allowing the flavors to meld without overwhelming each other. The peas, meanwhile, were a delightful surprise: the touch of lemon peel and sugar brought out a brightness that I hadn't expected, cutting through the richness of the duck beautifully. I used fresh English peas, and the results were spectacular. This recipe is perfect for the weeknight cook who wants to elevate leftovers into a proper meal. The process is straightforward, and the results are far from mundane. I served it to my grandchildren, and they loved it — a testament to the timeless appeal of good, simple food. Give it a try, and remember: the secret is in the gentle warming and the bright, zesty peas.
