- Serves: 1
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: medium
- 1 duck breast
- salt, and freshly ground pepper
- olive oil
- 100 ml calvados
- 100 ml red wine
- 200 ml beef or veal stock
- 25 g caster sugar
- 50 ml cider vinegar
- juice of ï¿½ lemons
- a small knob of butter
For the minted pea timbale:
- 250 g podded peas, fresh or frozen
- 2 tbsp fresh mint, finely chopped
- 100 g butter
For the creamed carrots:
- 250 g carrots, peeled and chopped
- 100 g butter
- nutmeg, freshly grated
1. Preheat the oven to 180°C/gas 4.
2. Slash the duck breast a few times across the skin to help release some of the fat and season with salt and freshly ground pepper.
3. Heat a heavy-based frying pan until very hot. Add in the duck breast, skin side-down, and sear for 2 minutes.
4. Transfer the duck, skin side-down, to a heavy-based roasting tray and roast for 15 minutes.
5. Remove the roast duck breast from the roasting tray and keep warm.
6. Tip out some of the fat from the roasting tray, then place the tray on top of the stove over a medium flame.
7. Pour in the Calvados and red wine, scraping well to deglaze the pan.
8. Cook briskly until reduced by half. Add in the stock and cook briskly until reduced by half again.
9. Add in the sugar and cider vinegar, bring to the boil and reduce the liquid until syrupy.
10. Add in the lemon juice, then a small knob of butter. Let the butter dissolve into the sauce and pour it over the duck breast.
11. Meanwhile, make the minted green pea timbale. Cook the peas in boiling salted water until just tender. Drain.
12. Put half aside and half into a blender with the chopped mint and blend briefly until you have a smooth puree.
13. Place the puree into a small saucepan with the butter and heat through gently to remove some of the moisture. Add the whole peas to the puree, mixing well.
14. Place the mixture into a buttered timbale mould, steam in a steamer over boiling water for 3-4 minutes then turn out onto the plate.
15. Meanwhile, cook the creamed carrots. Cook the carrots in a saucepan of boiling salted water until tender; drain.
16. Puree the carrots in the blender with the butter until smooth. Season with freshly grated nutmeg.
17. Serve the duck breast with Calvados sauce with the minted pea timbale and the creamed carrots.
Rate This Recipe