Categories: May

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

Directions

1. Cut the duck into bite-size strips. Pour the olive 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 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. Serve with mashed potato or Jersey Royals.

Email to a friend | Print this recipe | Back