Duck must be one of my favourite meats to cook with, and eat, of course. Very rich in flavour usually seen in combination with fruits and fruit based sauces. This Delicious Magazine recipe, however, combines it with fresh tasting peas and lettuce – delivering slightly lighter and spring like flavours.
Pan Seared Duck Breasts with Braised Peas
Serves 4 | Prep 15 minutes | Cook 30 minutes | Gluten-Free | Under 500 cals | Easy
- 4 duck breasts (about 160-200g each);
- Knob of butter;
- 1 onion, halved and sliced;
- 70g smoked streaky bacon, sliced into lardons;
- 500g frozen petits pois;
- 100ml chicken stock;
- 2 little gem lettuces, shredded.
Preheat the oven to 180C/fan 160C/gas 4. Score the duck skin (do this with a sharp knife to allow the fat to render properly, being careful to go through the skin and fat only). Season well.
Heat a large ovenproof frying pan over a medium-high heat, then fry the duck, skin-side down, for about 8 minutes until the skin is crisp. Turn the duck over and cook for 2 minutes, then transfer to the oven and roast for 6-8 minutes. Set aside to rest.
Meanwhile, melt the butter in a large pan and cook the onion and bacon over a low-medium heat until the onion is soft, then add the peas and cook for 2 minutes, seasoning with salt and pepper. Add the stock and simmer for 2 minutes until the peas are warmed through. Add the shredded lettuce and cook for 2 minutes, so they still have a slight crunch. Spoon into bowls and top with the sliced duck breasts.
If you need a more substantial meal, you can serve with boiled or sautéd potatoes.
Original recipe from Delicous magazine, issue August 2013, no longer available online.