Peppered duck with vanilla mash, pea & wild mushroom ragout

Peppered duck with vanilla mash, pea & wild mushroom ragout

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(2 ratings)

Prep: 15 mins Cook: 35 mins

More effort

Serves 2
A bistro-style dish of rare duck with Marsala jus, creamy mashed potatoes and sweet peas

Nutrition and extra info

Nutrition: per serving

  • kcal844
  • fat42g
  • saturates19g
  • carbs47g
  • sugars5g
  • fibre8g
  • protein65g
  • salt1.7g
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Ingredients

  • 2 duck breast
  • 1 tbsp cracked black pepper
  • 85g smoked bacon lardon
  • 50g wild mushroom, such as chanterelle or oyster, sliced or torn
  • 2 tbsp Port or marsala
  • 100g fresh pea, cooked for 2 mins in boiling water, or frozen peas, defrosted

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 100ml chicken stock

For the vanilla mash

  • 500g potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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.

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Comments (6)

Jade1801's picture

Loved this recipe, very simple to follow, not too many things going on at once to think about. Definitely a good one for dinner guests as not much prep involved.

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 (2)

thomasclark87's picture

Where can i find the 'step-by-step guide to plating up' ??
Thanks

goodfoodteam's picture

Hi there, thanks for your question. The step-by-step guide was a feature on our old site and at present we've not introduced an equivalent option on our new site. The reference has now been removed from the recipe. Apologies for the inconvenience. 

Best wishes, BBC Good Food team

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