France-Soir's petits pois aux lardons


"The actual classic is to serve the petits pois au lardons under a whole pigeon or squab," says France-Soir chef Jean-Paul Prunetti. "Fresh petits pois are traditionally a spring dish, but life has changed and now people demand them all year round. My mother used to pod the fresh petits pois and then cook them slowly in a sauteuse in the vapour of their juices, the juices from caramelised bacon and a little butter. Towards the end we would add shredded lettuce leaves for additional texture."

Pictured with steak frites with sauce béarnaise

You'll need

150 gm duck fat 150 gm speck, cut into lardons 1 onion, finely chopped 1 garlic clove, finely chopped 4 fresh thyme sprigs, leaves stripped from stalks, finely chopped 2 fresh bay leaves 400 ml duck stock or chicken stock 450 gm peas (from about 1.2kg unpodded if using fresh)

Method

  • 01
  • Warm the duck fat in a large frying pan over medium-high heat, then add lardons and fry until brown (2-3 minutes). Add onion and sauté over low heat until softened (5-7 minutes), then add garlic and herbs and sauté for another minute or so until fragrant. Add stock, bring to the boil, then add peas and simmer until tender (4-6 minutes). Strain off some excess liquid, discard bay leaves, season to taste and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2016

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