1 Shell your peas keeping the 4 most beautiful ones in their pods (for presentation).
2 Boil 30 cl (1.25 cups) of salted water with a pinch of sugar and at boiling point pour in your peas and your 4 whole pods for 4 minutes of cooking then quickly plunge them into ice water, drain them and place them in a salad bowl.
3 In a skillet melt 30 g (1.1 oz) of butter and a dash of oil, when the color turns "brown butter" roast your veal medallions for 6 minutes on each side without the butter burning, then remove them and let them rest aside on a plate covered with aluminum foil.
4 In this same skillet sauté your small smoked duck breast matchsticks for 2 minutes, then, with a slotted spoon remove them and place them on a plate on absorbent paper.
5 Still in this same skillet where there should be some duck fat remaining, pour half of the blanched peas, salt and pepper with the mill, then add the cream and veal stock. Braise covered for 5 minutes then blend everything and transfer to a small bain-marie.
6 Plating:
Warm your veal medallions slightly in the oven and quickly reheat with the remaining butter the rest of your peas and the 4 pods with your matchsticks. Place your roasted veal medallions in the center of each plate, then add at the last moment your chopped mint to the sauce which you will pour around with the peas scattered with the small lardons around the open pod in the center!
The mixed flavors of tender peas plus the smoothness of the cream and tenderness of the veal medallions combined with the slight smoked flavor and the subtle aroma given by the addition of fresh mint gives this recipe created by myself a long time ago.
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