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Quick sautéed duck with peas

Quick sautéed duck with peas

Name: Quick sautéed duck with peas
Yield: Serves 3
Cuisine: French recipes
Ingredients: 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

Easy
May 2006

Easy
May 2006

Test kitchen approved

Serves 3
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.

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Ingredients

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

Method

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.
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.
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.