Canard aux Petits Pois à la Française

Serving: 455 g

Ingredients

• duck breast170 g
• peas150 g
• lettuce50 g
• onion50 g
• bacon25 g
• butter10 g

Recipe steps

1. Score the duck fat cap in a diamond pattern, season, and start it skin-side down in a cold dry pan over medium-low heat.
2. Render 12-15 minutes, pouring the fat into a bowl as it collects, until the skin is crisp and golden; turn for 3-4 minutes, then rest the breast 10 minutes.
3. In a spoon of the reserved fat, colour the diced bacon and the small onions until glazed.
4. Add the peas, the shredded lettuce, a knob of butter, a pinch of sugar and just enough water to barely cover, then simmer covered 12-15 minutes until the peas are soft and the liquid is buttery.
5. Deglaze the duck pan with a little water, scrape up the fond and pour it into the peas.
6. Carve the breast across the grain and lay the slices on the peas with the resting juices.

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