Name: Ragout Op Duck and Green Peas
Ingredients: remnants of roast duck; 1 quart green peas; gravy

Ragout Op Duck and Green Peas

Ingredients

remnants of roast duck
1 quart green peas
gravy

Directions

Prepare

Cook the remnants of roast duck as directed in the recipe for Salmi of Duck.

Assemble and serve

Pile the meat in the center of a serving dish.
Boil and drain the green peas, then arrange them around the meat like a green fence.
Pour the gravy over the duck and peas.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Remnants of roast duck: Supplies the main protein, which is reheated and served as the centerpiece of the dish.
Green peas: Add a bright color and a mild, sweet, tender vegetable element to contrast the rich meat.
Gravy: Adds moisture and savory flavor, coating the duck and peas so the dish does not dry out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.