Duck Confit with Green Peas and Ham

12372 Duck Confit with Green Peas and Ham Serves 4 Wed Aug 06 01:05:20 -0700 2008 Wed Feb 04 13:08:25 -0800 2009 Licensed http://www.chow.com/recipes/12372 Wed, 04 Feb 2009 21:08:25 GMT This is an excellent supper dish for spring and early summer when fresh tender peas still in their moist pods are available.

In years past I thought I could taste the difference between frozen and fresh peas. Nowadays, there are some wonderful frozen peas in the supermarkets and I suggest you use them when fresh peas are out of season. Serve this dish in a shallow earthenware pot for a rustic presentation.

]]>

Shell the fresh peas; there should be about 2 cups. Blanch the fresh peas in boiling salted water for 2 minutes; drain and rinse under cold running water.

Set aside 2 tablespoons fat from the confit. Steam and crisp the Duck Legs Confit as directed on pages 197–198.

Heat 1 tablespoon of the duck confit fat in a large skillet. Add the ham, onions, and carrots. Cover and cook over moderately low heat for 5 minutes. Uncover and cook, stirring, until the carrots and onions brown lightly around the edges. Add the drained or frozen peas, sugar, herb bouquet, and ⅓ cup water. Cover tightly and simmer until the peas are almost cooked, 3 to 5 minutes, depending on whether fresh or frozen.

When peas are almost cooked, nestle the confit in the peas. Add the remaining 1 tablespoon confit fat and simmer together, uncovered, for 5 minutes to blend the flavors. Remove and discard the herb bouquet. Season with pepper. Serve very hot.

]]> http://www.chow.com Paula Wolfert 50 Main 3 pounds fresh peas in their pods, or 2 cups frozen baby peas

]]> 4 Duck Legs Confit (pages 198–200), at room temperature

]]> ⅔ cup cubed jambon de Bayonne, prosciutto, or Serrano ham

]]> 8 frozen baby white onions, thawed

]]> ⅓ cup diced carrots

]]> Pinch of sugar

]]> Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and ½ imported bay leaf tied together with string

]]> Freshly ground pepper

]]>