This winter warmer is perfect, even for sunny old Dubai. The key is to get the duck just right so follow the recipe and time it right for success.
Ingredients Two ducks, each around 1-1.5kg 85g butter 230g bacon pieces 170g small button onions (12+) 500ml duck stock 1 tbsp chopped sage 1 tbsp chopped mint 1 tbsp chopped parsley 450g frozen peas 1 head of lettuce (round) Salt and pepper to taste
Method • Put the giblets into the stock and leave to gently simmer for 30 minutes. • Cut the bacon into thick lardons, around ie 2.5cm x 2.5cm. • Melt 30g butter and add the lardons. • Add the button onions and gently colour along with the lardons. When nicely coloured, take out and put to one side. • Prick the ducks all over and rub with a little salt. • Colour in the same pan as the lardons and onions, and take out of pan. • Drain off all fat and put ducks back in the pan. • Strain the stock into the pan. • Bring to the boil and cover with a lid on. • Put in oven at 160˚C and cook for one hour. • Add the button onions and lardons and braise for a further 15 minutes. • Take the ducks out and allow to rest, keep warm and remove excess fat. • Shred the lettuce into strips and add the sauce with the peas and the herbs. • Reduce the sauce by one third and correct the seasoning and consistency. • Monte au beurre with 55g butter. • Carve the ducks and put on a flat surface. • Pour sauce over and serve.