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Duck and green peas casserole

My favourite poultry is duck and I particularly love duck legs. Duck is not cheap so I rarely buy it - so when I do I tend to make something special with it. This time I didn’t have much time, nor any special ingredients, so I came up with this simple duck and green peas casserole recipe. If you have some leftover meat after roasting a whole duck, just make the pea stew, then add the duck  for the last 5-10 minutes of the cooking to warm through. Serve it with a mash and a crispy salad.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 duck legs or breast fillets
  • 1 onion
  • 2 cloves of garlic
  • 1 bell pepper
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 stick cinnamon
  • 1 star anise
  • 1 bay leaf
  • 1 Tbsp tomato purée
  • About 300 ml vegetable or chicken stock
  • Salt and pepper
  • 350 g frozen peas
  • 2 Tbsp chopped parsley or coriander
  • 1 tsp apple cider vinegar or fresh lemon juice

Method
 

  1. In a large casserole dish, heat some oil and brown the duck then transfer them to a plate.
  2. Meanwhile, finely chop the onion and garlic. Roughly chop the bell pepper. When the duck is removed, fry the onion in the same dish until translucent. Add the garlic and stir for a minute, then add the ground spices and tomato purée. Stir for a few seconds. Add the peas, star anise, cinnamon and bay leaf, then pour over enough stock to just cover the vegetables. Bring to the boil.
  3. Place the duck (skin facing upwards) on top of the peas, put the lid on and cook for 20-30 minutes. Alternatively, cook it in the oven, set to 180°C.
  4. Just before serving, add a small spoonful of apple cider vinegar or lemon juice to the stew and scatter some chopped fresh herbs over the dish.