An easy supper from Nigel Slater.
Ingredients
- 2 duck breasts boned, skin on
- 2 tbsps olive oil
- 80 g peas
- 10 radishes
- 6 apricots
- 1 tbsp red wine vinegar
- a thin slice butter a
Servings:
Instructions
- Put the duck breasts, skin side up, on a chopping board and slash in three or four places, going through the skin and about half way down through the meat. Season with salt and black pepper.
- Place a nonstick shallow pan over a moderate heat, pour in the oil, then place the duck, skin side down, in the pan and let the skin brown lightly.
- Turn the duck over, then cover the pan with a lid and let the breasts cook over a moderate heat for 7 or 8 minutes until they are brown outside and nicely pink within.
- Cook the peas for 4 or 5 minutes in boiling water until tender, then drain them in a colander. Trim the radishes and cut them in half. Halve the apricots and discard their stones.
- Remove the duck breasts to warm plates to rest. Add the radishes, apricots and drained peas to the pan, together with a little more oil if necessary.
- As soon as they are hot, add the red wine vinegar and butter and toss the apricots and radishes around in the butter and vinegar till all is glossy.
- Spoon the peas, apricots, radishes and pan juices over the duck breasts and serve.
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