Quick sautéed duck with peas

Quick sautéed duck with peas
  • Serves icon Serves 3
  • Time icon Hands-on time 20 minutes

This quick recipe combines the rich flavour of sautéed duck with the freshness of peas to make a delicious meaty sauce, on the table and ready to enjoy in under 20 minutes.


  • 2 boneless, skinless duck breasts
  • 1 tbsp olive oil
  • 2 rashers streaky bacon, finely chopped
  • 1 shallot, chopped
  • 50ml red wine
  • 250ml fresh chicken stock
  • 175g fresh or frozen peas
  • 1 tbsp butter, softened
  • 1 tbsp plain flour


  1. Cut the duck breasts into bite-size strips. Pour the oil into a pan over a medium-high heat. When very hot, stir-fry the duck strips for 1-2 minutes until seared all over. Remove with a slotted spoon and set aside.
  2. Add the bacon and shallot to the pan and cook for 4-5 minutes until the onion has softened. Add the red wine and bubble for 1 minute. Add the stock and simmer for 1-2 minutes. Add the peas and simmer for 2-3 minutes.
  3. Mix the butter and flour together and whisk into the sauce, until thickened, then season. Return the duck and heat through (it should be just-cooked). Delicious served with mashed potato or Jersey Royals.


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