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The main dish, French classic

French braised duckling with peas

French braised duckling with peas is a spring braise for 6 people, with melted lettuce and pearl onions in a white wine sauce. It takes 45 minutes of active work and braises in the morning for the evening, with just two short steps left before guests arrive. Success comes down to keeping the heat low during braising and adding the lettuce only at the very end.

A duckling braised with peas, lettuce and pearl onions, a spring dish that smells like grandma's kitchen.

French braised duckling with peas
For
6 people
Work
45 min
Total time
2 h 30
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€6.00
Calories per person
640 kcalcalculated by Kiloach, your weight coach

Braised duckling with peas, soft lettuce and pearl onions has a round, slightly sweet flavor that feels like a family spring lunch. The meat, cooked long and slow, falls off easily, and the white wine pan juices tie everything together without ever hiding the taste of the duck.

It works well for a Sunday lunch or a slightly dressed up spring dinner, when you want to host without spending the whole evening in the kitchen. It pairs naturally with a simple menu, a light starter before and a light dessert after, since the main course already carries the meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 1 h 05
  3. Before the guests arrive 2 steps, 30 min
  4. When it's time to serve 1 step

In the morning, brown the ducklings then braise them with the bacon and pearl onions, this long step needs only occasional attention. Just before your guests arrive, reheat the pot covered, then add the peas and lettuce for the last fifteen minutes of cooking. At serving time, carve the meat with poultry shears and arrange everything on a platter, spooned over with the pan juices.

The ingredients

6 people

Butcher

  • Ducklings 2
  • Smoked bacon lardons 150 g

Frozen foods

  • Frozen peas 800 g

Fruits and vegetables

  • Lettuces 2
  • Pearl onions 18

Pantry

  • Dry white wine 15 cl
  • Butteroften in the pantry 50 g
  • Sugaroften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Brown the ducklings on all sides in a Dutch oven, remove them and discard the excess fat. 15 min

    Prick the skin so the fat renders out well.

  2. Cook the bacon and pearl onions in the pot, put the ducklings back in, add the white wine, a pinch of sugar and a little water, cover and let braise. 50 min

    Keep the heat very low, the meat turns tender and almost falls apart.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently reheat the pot, covered. 15 min

    Add a little water if the sauce has reduced too much.

  2. Add the peas and shredded lettuce, cover and cook. 15 min

    The peas stay green and tender after about 15 minutes.

When it's time to serveThe final touches, right in front of your guests.

  1. Carve the ducklings, arrange them on a platter with the peas, lettuce and onions, and spoon the pan juices over.

    Use poultry shears, it makes carving duckling much easier.

Our tips to get it right

  • Pick plump ducklings and prick the skin before browning them, it keeps the pot from smoking too much and helps the fat render out.
  • Keep the heat very low through the whole braise, a hard simmer dries out the meat instead of making it tender.
  • If the sauce looks too thin at serving time, take the meat out and reduce the liquid uncovered for a few minutes before spooning it over.

The variations

  • Swap the duckling for cut up free range chicken for a quicker, leaner version.
  • For a meatless version, braise button mushrooms and new potatoes in the same white wine sauce instead of the duck.
  • For kids at the table, serve the peas and lettuce separately without the bacon, and offer boneless pieces of meat.

What to serve it with

  • Steamed potatoes
  • A dry white Loire wine
  • A simple green salad to start

Storage

The duckling with peas keeps for 2 to 3 days in the fridge in a sealed container. Reheat it gently in a pot over low heat, adding a splash of water if the sauce has thickened. It can be frozen, but the lettuce loses some of its texture after thawing.

Questions about this recipe

Can I use a different type of duck instead of duckling?

Yes, an older farm duck works too, just extend the braising time a bit. Skip using duck breast alone, it's too lean to hold up through this long cooking time.

Do I need fresh peas instead of frozen?

Frozen peas work perfectly well and keep their green color, which is exactly what makes this dish easy to prepare out of season. Fresh seasonal peas are a nice touch but take a long time to shell.

How do I plate this so it looks good at the table?

Carve the meat into clean pieces with poultry shears, place it in the center of a large shallow platter, then arrange the peas, lettuce and onions around it before spooning hot pan juices over everything.

Can I make this recipe for more than 6 people?

Yes, just add one more duckling for every 3 extra guests and increase the peas and onions in the same proportion. Make sure your pot is large enough for the ducklings to brown well on all sides.

Can a French braised duckling with peas be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a French braised duckling with peas?

Allow 2 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in a French braised duckling with peas?

About 640 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a French braised duckling with peas cost?

About €6.00 per person, that's €36.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Coffee éclairs The dessert

French classic

Coffee éclairs

  • 1 h 10 of work
  • Prepared the day before
  • Medium, €1.90 per person

360 kcalcalculated by Kiloach

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