An imaginative dish with more than a touch of luxury about it. Thyme, smoked bacon and garlic accentuate the duck with classic French flavours.


  • 1 free-range, corn-fed duck cut into 4 pieces

  • A little flour

  • Butter and olive oil for frying

  • 8 large spring onions with some green attached, or eight shallots, peeled

  • 1 bulb of garlic, separated into peeled cloves

  • 150g/5 ½ oz thick-cut smoked bacon, diced

  • 1 bottle of Brut Champagne

  • a couple of sprigs of fresh thyme and a bayleaf

  • 8 small, peeled turnips

  • 4 small, tender leeks cut into 6cm/2 ½ inch batons

  • 1 kg/2 lb 4 oz fresh, shelled peas

  • half a cos-type lettuce, coarsely chopped

  • salt and pepper


  • 1.

    Dredge the duck pieces in flour.  In a large sauté pan, fry the duck in a mixture of oil and butter until golden and crisp.  Add the onions, the garlic and the smoked bacon pieces and sauté until lightly coloured.

  • 2.

    Next add the Champagne, thyme and bayleaf, bring to the boil and cook, uncovered for half an hour. Then add the turnips and the leeks and cook for twenty minutes or so, until the duck is almost done. Finally add the peas and the lettuce and cook for a further twenty minutes. The sauce will be pale, and slightly thickened.  Season to taste with salt and pepper.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 3402kj
  • Fat Total 304g
  • Saturated Fat 69g
  • Protein 60g
  • Carbohydrate 79g
  • Sugar 25g
  • Sodium 2891mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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