Quick sautéed duck with peas
- May 2006
- 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.
- 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
- 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.
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