You are here:

Roast duck breast with minted peas

Brian Turner from Great Food Live
Succulent duck with pale green pea sauce makes a great combination in this tasty dish by Brian Turner

Roast duck breast with minted peas

Method

1. Preheat the oven to 200C/gas 6. Place the duck breasts in a roasting tin and drizzle with oil. Roast for 20-30 minutes, until the skin is crisp and the meat is tender. Remove from the oven and leave on one side for 10 minutes, while you make the accompaniment.

2. Bring a medium saucepan of lightly salted water to the boil, tip in the peas and blanch for 3-5 minutes. Drain in a colander and run cold water over the peas.

3. Melt the butter in a frying pan and gently fry the onion and bacon for about 5 minutes, without colouring.

4. Add the mint, peas and stock, and season to taste.

5. With a small knife, remove the duck breasts from the bone, trim off any excess fat, and add to the pea sauce. Reheat and serve straight away.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 20 min
Cook: 40 min

Ingredients
2 duck breasts, with bone
3 tbsp Olive oil
450g fresh peas
50g Butter
1 onion, finely chopped
50g streaky bacon lardons
1 tbsp chopped mint leaves
125ml strong chicken stock
fine sea salt and freshly ground black pepper