AT A GLANCE
"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."
|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.|