Ducks with Peas

Ingredients

• a pint of broth or gravy made from veal
• a quart of green peas
• an onion chopped
• a sprig of parsley

Method

1. 1

   Stir the broth while cooking, and when it boils, add the ducks.

2. 2

   Cook for half an hour or until nearly done, then add peas, onion, and parsley.

3. 3

   Stew gently until done, remove parsley and ducks, reduce sauce if necessary, dish up, and pour peas and gravy over ducks.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 33. The excerpt below is the record exactly as published.

a pint of broth or gravy made from veal, or from water in which the ducks or chickens hâve been boiled. Stir this while cooking, and when it boils, put in the ducks; let them cook for half an hour, or until done or nearly so, then add a quart of green peas, an onion chopped, and a sprig of parsley

Cook this with the app: pantry check, scaling, and the assistant.