Duck with coriander

1.	Preheat the oven to 210°C. Mix the duck liver with half of the coriander bouquet, the garlic and 25 g of butter. Season with salt and pepper.
2.	Stuff the inside of the duck with this preparation, tie it up and put it in a roasting tin. Sprinkle with olive oil and lemon juice. Season with salt and pepper. Bake the duck for 45 to 50 minutes, turning it over and basting it regularly with its cooking juices.
3.	Meanwhile, peel and finely chop the onion. Fry them in 20 g of butter, then pour the rice in rain and stir until the grains become transparent.
4.	Pour 40 cl of water into the pan. Add salt and pepper, cover and cook for 20 minutes. Halfway through cooking, add the peas.
5.	Remove the cooked duck from the pan and discard the cooking fat. Deglaze with the white wine and 5 cl of warm water.
6.	Pour the rice into a dish. Cut up the duck and arrange the pieces on top. Decorate with coriander and serve with the juice in a sauce boat.

	1 farm duck of 1,5 kg ready to roast (with its liver)
	200 g of rice
	150 g frozen peas
	1 clove of garlic
	1 onion
	5 cl of dry white wine
	juice of 1 lemon
	50 g butter
	1 tbsp. olive oil
	1 bunch of coriander
	Salt, pepper