Duck with summer peas & beans

Duck with summer peas & beans

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(6 ratings)

Cook: 1 hr - 1 hr, 10 mins

Easy

Serves 4
An elegant main course

Nutrition and extra info

Nutrition: per serving

  • kcal620
  • fat39g
  • saturates11g
  • carbs30g
  • sugars0g
  • fibre8g
  • protein38g
  • salt2g
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Ingredients

  • 4 plump duck breasts, skin on
  • 1½ tbsp cracked black peppercorn
  • ½ tbsp coarse sea salt
  • 450g new potato, scrubbed and halved or quartered if large
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 250g shelled fresh broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 250g shelled fresh pea
    Peas

    Peas

    p-ees

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

  • 100g chopped smoked back bacon
  • 2 garlic cloves, finely chopped
  • 3 tbsp sherry or wine vinegar
  • 2 tbsp chopped fresh parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Preheat the oven to 220C/gas 7/fan 200C. Score the duck breasts on their skin side with a very sharp knife, then press the cracked pepper on to the skin and sprinkle with the salt. Heat a heavy-based frying pan until it is very hot, then put the breasts skin-side down in the hot pan, without added fat. Cook for 5-6 minutes until the skin is crisp, then turn and cook on the other side for 2 minutes. Transfer the duck breasts, skin-side up, to a baking tray, pour the fat into a bowl and wipe the frying pan clean. Roast the duck for 8-10 minutes, depending on thickness.

  2. While the duck is roasting, prepare the vegetables. Cook the potatoes in boiling salted water for 10 minutes. Remove the duck breasts from the oven and set aside to rest for about 10 minutes. After the potatoes have cooked for 10 minutes, tip in the broad beans and cook for 1 minute, then add the peas and cook for 3-4 minutes until all the vegetables are tender. Drain well.

  3. Heat half the duck fat in the frying pan until hot, and cook the bacon until browned, about 4 minutes. Toss in the garlic and veg until piping hot and glossy. Pour in the vinegar, let it bubble, then stir in the parsley, and season with salt and pepper. Serve with the duck.

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Comments, questions and tips

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joanna1972
15th Jun, 2015
3.8
Very nice indeed, although I found the timings a little odd. Started the potatoes first, and then cooked the duck, everything turned out perfectly cooked...and there was plenty of resting time for the duck. The tang from the vinegar in the veg was perfect with the duck.
jimmytheonlysaint
6th Aug, 2010
5.05
Excellent. Quick, easy and delicious!
hannasus
1st Aug, 2009
5.05
Tasty and very quick and easy to prepare
charlene27
7th May, 2008
5.05
Great Dish - easy to prepare - Will definately Make Again
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