Modern British Food (Penguin Cookery Library)
Duck Breast with Mint Peas
Page 137
Cuisine: English/Scottish | Course Type: Main Courses
(1 review)
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Sovay from Northern England,
A quick and simple version of the classic duck with green peas, the peas being braised with lettuce and herbs and the duck quickly fried. Would be improved by a dash of lemon juice - or better still, Seville orange juice, if you happen to have any still in the freezer from January.
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