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Grilled duck breast with minted peas

Grilled duck breast with minted peas

Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 2

A quick and utterly delicious version of a classic partnership, grilled duck breast with minted peas

Nutrition: per serving
low insalt0.61g



  • 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.

Recipe from Good Food magazine, July 2003

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Rating: 4 out of 5.4 ratings

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