Pan-fried duck breast with spring veg

Name: Pan-fried duck breast with spring veg
Total time: 30 min
Yield: 2
Ingredients: 300 g new potatoes; 1 x 250 g free-range duck breast; 1 bunch of asparagus (350g); 200 g fresh or frozen peas; 1 fresh red chilli; ½ a bunch of fresh mint (15g); 1 lemon; extra virgin olive oil

The perfect way to cook a duck breast

“Juicy pan-fried duck breast pairs an absolute treat with spring’s bounty of asparagus, new potatoes and peas. With best flavour friends chilli, mint and lemon in the mix, you just know this is going to be delicious. ”

Serves 2

Cooks In30 minutes

DifficultyNot too tricky

Romantic meals Dinner for two Potato Fruit

Nutrition per serving

Calories 520 26%
Fat 20.2g 29%
Saturates 4.3g 22%
Sugars 8.6g 10%
Salt 0.9g 15%
Protein 47.8g 96%
Carbs 38.2g 15%
Fibre 10.2g -

Of an adult's reference intake

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Ingredients

300 g new potatoes
1 x 250 g free-range duck breast
1 bunch of asparagus , (350g)
200 g fresh or frozen peas
1 fresh red chilli
½ a bunch of fresh mint , (15g)
1 lemon
extra virgin olive oil

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Method

Cook the potatoes, halving any larger ones, in a pan of boiling salted water for 20 minutes, or until tender.
Meanwhile, score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
Snap the woody ends off the asparagus and add the spears to the potato pan for the last 5 minutes, adding the peas for the last 2 minutes, then drain it all and leave to stream dry.
Finely chop the chilli and mint leaves (reserving a few pretty baby leaves), and place in a large bowl. Finely grate in the lemon zest and squeeze in half the juice, add 1 tablespoon of extra virgin olive oil, mix together and season to perfection.
Halve the asparagus spears, then tip all the warm vegetables into the dressing and mix well. Divide between your plates, then slice the duck and arrange over the top. Scatter over the reserved baby mint leaves to finish.

Tips

Support your local duck farmers – look for free-range farms in your area and help the British farming industry. Free-range ducks have freedom to roam outdoors and the provision of open water, allowing them to display their natural instincts of splashing and swimming. Living a good life generally means they have better flavour and texture.