Quick sautéed duck with peas
- Published: 30 Apr 06
- Updated: 18 Mar 24
This quick recipe combines the rich flavour of sautéed duck with the freshness of peas to make a delicious meaty sauce, on the table and ready to enjoy in under 20 minutes.
-
Serves 3
-
Hands-on time 20 minutes
Advertisement
Ingredients
- 2 boneless, skinless duck breasts
- 1 tbsp olive oil
- 2 rashers streaky bacon, finely chopped
- 1 shallot, chopped
- 50ml red wine
- 250ml fresh chicken stock
- 175g fresh or frozen peas
- 1 tbsp butter, softened
- 1 tbsp plain flour
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Cut the duck breasts into bite-size strips. Pour the oil into a pan over a medium-high heat. When very hot, stir-fry the duck strips for 1-2 minutes until seared all over. Remove with a slotted spoon and set aside.
- Add the bacon and shallot to the pan and cook for 4-5 minutes until the onion has softened. Add the red wine and bubble for 1 minute. Add the stock and simmer for 1-2 minutes. Add the peas and simmer for 2-3 minutes.
- Mix the butter and flour together and whisk into the sauce, until thickened, then season. Return the duck and heat through (it should be just-cooked). Delicious served with mashed potato or Jersey Royals.
Recipe continues after advertising
Advertisement
- Recipe from May 2006 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter