Meat mains
Duck with Little Gem, spring onions and peas
A dish for a summer's day. The light spring vegetables offset the richness of the duck. Don't forget to save any excess duck fat for roasting potatoes or cooking Yorkshire pudding.
Ingredients
- 2 duck breasts
- 2cm piece fresh ginger, finely grated
- 1 bunch spring onions, sliced
- 2 Little Gem lettuces, shredded
- 200g fresh or frozen peas
- a few mint leaves
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- salt and pepper
Method
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Step 1
Heat a medium heavy-based frying pan until very hot. Add the duck breasts, skin-side down, then reduce the heat and cook for about 6 minutes, until the skin is nicely browned.
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Step 2
Turn over and cook for another 6 minutes, until the duck is cooked but still pink in the centre. Remove from the pan and leave to rest in a warm place.
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Step 3
Drain off all but 2 tablespoons of the fat from the pan. Add the ginger and spring onions and cook for a few minutes, until softened.
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Step 4
Add the lettuce and peas and cook gently for 5 minutes or until the lettuce has wilted and the peas are cooked.
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Step 5
Stir in the mint leaves, soy sauce and balsamic vinegar, then season to taste. Slice the duck breasts and serve on top of the vegetables.
