The supermarkets in Spain are stocked up and ready for Christmas. But which meat should you eat for Christmas dinner in Spain? So, twenty four days in advance, here's a recipe for Pato con Guisantes (duckling with peas).


  • 1 small duck, jointed, weighing in at around 1.5 kilos
  • 1 tablespoon of lard or butter
  • 11 grams of small shallots or baby onions, left whole
  • 2 tablespoons of diced Serrano ham
  • 300 ml of dry cider
  • 450 grams of podded peas
  • Salt and freshly milled black pepper


Prick the duck joints all over with a fork to allow the fat to run. Melt the lard or butter in a heavy, flameproof casserole that will comfortably accommodate the duck. Brown the bird all over in the hot butter. This will take between 10 and 15 minutes. Remove the duck joints and set aside. Add the shallots or onions to the oily residue in the pan and fry until they begin to brown. Return the duck joints to the pan, add the ham and cider and allow to bubble up for a minute or two. Season with salt and pepper. Turn down the heat to a gentle simmer. Cover and cook for 20 minutes. Add the peas. Cook for another 10 minutes or so, until the peas are no longer a brilliant green, and the duck joints are perfectly tender. To make sure it is cooked, insert a skewer into one of the thigh joints. When the juices run clear, the duck is ready to eat.