Quick sautéed duck with peas

Method

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.