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Caneton aux Petits Pois

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Cut
  2. Onions
  3. six oz. of salted breast of pork
  4. one and one-half pints of fresh peas
  5. Stock
  6. one-half pint of thin
  7. Butter
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Brown in butter six oz.
  2. of salted breast of pork, cut into large dice and blanched, and fifteen small onions.
  3. Drain the pork and the onions, and set the duckling to fry in the same butter.
  4. When it is well coloured, remove the butter;
  5. swill with a little brown stock, and add one-half pint of thin, half-glaze sauce, one and one-half pints of fresh peas, one faggot, the pork dice and the onions, and complete the cooking of the whole gently.
  6. Dish the duckling, and cover it with the garnish and the sauce, after having withdrawn the faggot therefrom and reduced the sauce so that it only just covers the garnish.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Colander