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Method :
Wash the duck
and pat it dry. Season the inside with salt and pepper, and prick the
outside skin all over to allow the fat to escape. Roast it on a rack in
a hot oven (200C, 400F, Gas 6) for 40 minutes. Defrost the peas, dip in
boiling water and drain. Simmer the bacon in boiling water for 15
minutes, dice and fry in one-third of the butter. Assemble the
half-roasted duck, peas, bacon and savory or bouquet garni with the
boiling stock in a casserole and cook in a moderate oven (190C, 375F,
Gas 5) for 25 minutes. Meanwhile, peel the onions and cook whole with
the rest of the butter, the sugar and 3.5fl oz water until all the water
has evaporated and the butter and sugar are just turning brown. Add the
onions to the duck and cook for another 5 minutes. Adjust the seasoning
and remove the bouquet garni. Serve the duck surrounded by the peas and
onions on a large plate.
Serves 6
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