Duckling with Green Peas

Ingredients

• duckling
• butter
• 15 small onions
• 200 grammes belly bacon
• a little white stock
• 3 décilitres light sauce Demi-glace
• three quarters of a litre fresh petits pois
• 1 bouquet garni

Instructions

1. Fry 15 small onions and 200 grammes of blanched, large-diced belly bacon in butter, then drain them.
2. Colour the duckling in the same butter and drain off the butter as soon as it has coloured.
3. Deglaze with a little white stock.
4. Add 3 décilitres of light sauce Demi-glace, three quarters of a litre of fresh petits pois, a bouquet garni, and the bacon and onions; cook the whole gently.
5. Dish the duckling and cover it with the garnish.
6. Reduce the sauce to just the quantity needed for the accompaniment.