4 - 5 lb. Duck * pint stock made from giblets bouquet garni, (parsley, bay, thyme, rosemary) oil large lettuce, shredded 1 lb. Shelled Peas 2 egg yolks 4 tablespoons double cream salt and pepperlemon juice 

Put bouquet into duck cavity and prick the skin with a fork. Brown the duck slowly in a little oil. When it is a nice color place it into a deep pot, breast down, with the stock. Cover and simmer for 1or so hours. Turn the duck over. Add the lettuce and the peas and cook for * hour more. Remove duck and cut into 4 pieces. Put the drained peas and lettuce on to a serving dish and arrange the duck on top. Keep warm. Taste the cooking liquid and if necessary boil down hard for 5 minutes to concentrate flavors. Mix egg yolks and cream in a bowl, pour on about half the stock, stirring well. Return mixture to the pan and stir over a low heat without boiling. Add about 2 tablespoons lemon juice slowly to taste. Correct seasoning. Pour sauce over duck and peas to serve. Serves 4-5