Roast Duck Breast with Minted Peas

Succulent duck with pale green pea sauce makes a great combination in this tasty dish by Brian Turner
By Brian Turner
Roast Duck Breast with Minted Peas
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 2 duck breast, with bone
  • 3 tbsp olive oil
  • 450 g fresh peas
  • 50 g butter
  • 1 onion, finely chopped
  • 50 g streakylardons of bacon
  • 1 tbsp chopped mint leaves
  • 125 ml strong chicken stock
  • fine sea salt and freshly ground black pepper


1. Preheat the oven to 200C/gas 6. Place the duck breasts in a roasting tin and drizzle with oil. Roast for 20-30 minutes, until the skin is crisp and the meat is tender. Remove from the oven and leave on one side for 10 minutes, while you make the accompaniment.

2. Bring a medium saucepan of lightly salted water to the boil, tip in the peas and blanch for 3-5 minutes. Drain in a colander and run cold water over the peas.

3. Melt the butter in a frying pan and gently fry the onion and bacon for about 5 minutes, without colouring.

4. Add the mint, peas and stock, and season to taste.

5. With a small knife, remove the duck breasts from the bone, trim off any excess fat, and add to the pea sauce. Reheat and serve straight away.

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