This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.
- 2 Tbsp. olive oil
- 1 (5–6-lb.) duck, cut into 6 pieces, wing tips removed
- Salt and freshly ground black pepper
- 3 slices thick-cut bacon, cut crosswise into 1/4" pieces
- 1 medium yellow onion, peeled and quartered
- 2 ribs celery, trimmed and halved crosswise
- 1 medium carrot, peeled, trimmed, and sliced
- 1 cup chicken stock
- 1⁄4 tsp. dried rosemary
- 1⁄4 tsp. dried thyme
- Leaves from 3 sprigs
Preheat oven to 350º. Heat 1 tbsp. of the oil in a large enameled cast-iron or other heavy pot over medium-high heat. Generously season duck with salt and pepper. Sear duck, turning until skin is browned all over, 5–10 minutes. Transfer duck to a plate, pour off duck fat from pot, return pot to stove, and heat the remaining 1 tbsp. oil in pot over medium heat. Add bacon and cook until crisp. Add onions, celery, and carrots and cook until soft, 8–10 minutes. Add stock, rosemary, thyme, parsley, duck and any juices, and salt and pepper to taste. Cover, transfer to oven, and braise until duck is cooked through, about 40 minutes.
Pour off juices from pot into a small pan and skim off fat. Tuck lettuce between duck pieces, then add peas. Return pot to oven, uncovered, and cook until duck is tender, 30-45 minutes. Boil juices in pan over heat until reduced by half, 3-5 minutes, then pour over duck.