MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck and Green Peas
 Categories: British, Duck, Bacon
      Yield: 4 Servings
 
      5 lb Duck
           Salt and black pepper
     20    Baby onions, peeled
      2 oz Streaky bacon rashers, diced
      1 lb Peas, fresh or frozen
      4 tb Chicken stock
           Sprigs of fresh herbs:
           Parsley, mint, thyme
 
  Allow about 30 minutes for each pound in weight of the duck. Set
  oven to 350/F or Mark 4. Prick the duck skin with a fork and rub
  with salt and pepper place on a wire rack in a roasting tin and
  cook. About 30 minutes before the end of the cooking time, drain
  off the fat in the roasting tin and keep the duck warm whilst
  preparing the vegetables.

  Place 2 to 3 tablespoons of the fat in a saucepan, cook the onions
  Until lightly browned, then add the bacon and cook for a
  further 2 minutes. Cook the peas, if fresh, in boiling water for
  2 to 3 minutes and drain well. (Do not cook the peas if frozen.)
  Add the peas to the mixture, with the stock and the herbs and
  season to taste. Pour into the roasting tin, stirring lightly,
  replace the duck, still on the wire rack and continue cooking.

  Serve the duck surrounded by the vegetables mixture and
  accompanied by creamed potatoes.
 
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