Floyd's Food: Duck with green peas

By
Imogen Corke
Added
28 May, 2015

Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. First published by Absolute Press in 1981, Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Out went cheese on sticks, in came scallops cooked in Cointreau on skewers. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's duck with green peas.

Keith floyds duck with peas

Why? 

I’ve never cooked a whole duck before, never more than a couple of duck breasts at a time, and I’d normally associate duck meat with Asian spices, an area that Floyd never ventures near.

The prep 

The duck I bought was flattened (I’m not sure why!) so the first challenge was trying to work out which way up the breast was, not as obvious as you might think. Tip – look at the legs!

The cooking 

This started as a roast but ended up as a sort of poached duck, there was a lot liquid in the bottom of the tray! Much of the flavour comes from the bacon fat, and the green peas are essential pops of sweetness. While the wine and stock keep the bird from drying out, they also stopped the skin crisping up as much as I’d like.

The verdict 

A very British duck all the way from the eighties.

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