Peppered duck with vanilla mash, pea & wild mushroom ragout

Peppered duck with vanilla mash, pea & wild mushroom ragout

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Moderately easy

Servings

Serves 2

A bistro-style dish of rare duck with Marsala jus, creamy mashed potatoes and sweet peas

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
844
protein
65g
carbs
47g
fat
42g
saturates
19g
fibre
8g
sugar
5g
salt
1.7g

Ingredients

  • 2 duck breasts
  • 1 tbsp cracked black pepper
  • 85g smoked bacon lardons
  • 50g wild mushrooms, such as chanterelle or oyster, sliced or torn
  • 2 tbsp Port or marsala
  • 100g fresh peas, cooked for 2 mins in boiling water, or frozen peas, defrosted
  • 100ml chicken stock

For the vanilla mash

  • 500g potatoes
  • 2 tbsp double cream or crème fraîche
  • ¼ vanilla pod, split open
  • small knob of butter

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Peel the potatoes and cut into chunks. Place them in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for 10 mins until tender, then drain in a colander. While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse. Remove vanilla pod and take pan off the heat. Push the potatoes through a ricer back into the pan. Add the butter and seasoning, then beat to form a smooth mash. Set aside.
  2. Season the duck all over with salt and press the pepper into the skin side. Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. As the pan heats up, the duck will start to cook – you only want a gentle sizzle coming from the pan. If it is cooking too quickly, turn the heat down slightly. Cook for 10 mins, shaking the pan occasionally. When the skin is mahogany and crisp, flip the breasts over and cook on the flesh side for 5 mins more. This will give you duck that is slightly pink in the middle. Transfer the duck to a tray or plate and leave it to rest.
  3. Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 mins until crisp. Turn up the heat, add the mushrooms and cook for 2 mins more. Splash in the Port, add the peas and stock, then simmer for 2 mins more. Pour any juices from the rested duck into the pan and season to taste.

Recipe from Good Food magazine, May 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sticklebackwizard's picture

I made this as an early Father's Day meal. I've never cooked duck before but I think this is one of the best dishes I have ever made! The skin took a while to crisp up, so I cooked it for about 6 minutes longer than the recipe said. I made roast potatoes instead of vanilla mash and they went with the duck very well.

Babsofpercy's picture

A wonderfully tasty dish. Quick and easy to make. Perfect to serve at a dinner party. Will definitely make this again.

Iphonefixuk's picture

Really nice... Easy to do and I really only cook once a month so the most novice of us can do it! Next time I would add more bacon, few less peas and add more cream mash.

303davies's picture

Absolutely fantastic recipe. Worked the first time. Used extra cream in the mash. MMM

chef-kymothy's picture

That looks delicious! I can't wait to make it :)

Questions

Tips