Grilled duck breast with minted peas
- Preparation and cooking time
- Cook: -
- Serves 2
- 250g shelled garden pea , about 800g/1lb 12oz in their pods
- about 15 mint leaves
- 50g unsalted butter , softened
- 2 ducks breasts, ideally Barbary or Gressingham
- dried herbes de Provence or dried thyme or oregano
- buttered new potatoes , to serve
- STEP 1
Shell the peas and set aside. Chop the mint and blend into the butter. Pat the duck dry with kitchen paper and place on the oiled rack of a grill pan (or place a small cake rack in a roasting pan). Use a long sharp knife to score the skin of the duck in a diamond lattice pattern. Sprinkle the skin with salt and dried herbs. (If you wish, the duck, peas and mint butter can now be covered and set aside in a cool place for a couple of hours until ready to cook).
- STEP 2
Preheat the grill to very hot. Grill the duck breasts skin-side up for 10 minutes (watch carefully as you do this because the hot fat can splatter) until the skin is browning and has yielded most of its fat – carefully pour this off and reserve for roasting potatoes. Turn the duck over and grill on the flesh side for 5-10 minutes, depending on how rare you like the meat. Turn off the heat and allow the duck to rest while you prepare the peas.
- STEP 3
Cook the peas in boiling salted water for 3-5 minutes or until the peas are just tender and still bright green. Drain in a colander and return to the hot pan with the mint butter. Toss the peas until evenly coated with the butter.
- STEP 4
Serve the duck breasts whole or sliced with the minted peas, accompanied by buttered new potatoes.