23 December 2012,20:42 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Weigh the duckling, prick the skin all over with a sharp skewer or fork and rub with salt. Place duckling on a wire rack or trivet in a roasting tin. Roast at 180°C (350°F) mark 4 for 30 - 35 minutes per 450g (llb).
  • Thirty minutes before the end of cooking time, drain off the fat from the roasting tin, transferring 30 ml (2 tbsp) of it to a saucepan, and discarding the remainder.
  • Add the onions to the pan and cook, turning frequently, until lightly browned. Add the bacon and cook for 2 minutes, until the fat starts to run.
  • If using fresh peas, blanch them for 3 minutes, refresh and drain well. Do not blanch frozen peas. Mix the peas with the onions, bacon and herbs and season to taste with pepper.
  • Stir the stock into the sediment in the roasting tin, then stir in the pea mixture. Return the duckling to the roasting tin, still on the rack, and continue cooking for the remaining 30 minutes.
  • Serve the duckling on a large platter surrounded by the vegetables and the cooking juices.


  • 1 oven-ready duckling, weighing about 2 kgs, thawed if frozen
  • Salt and pepper
  • 16 pickling or small onions, skinned
  • 50 grams smoked streaky bacon rashers, rinded and diced
  • 450 grams shelled fresh or frozen peas
  • 60 ml chicken stock
  • Few sprigs of fresh herbs, such as savory, thyme, mint

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