A quick and utterly delicious version of a classic partnership, grilled duck breast with minted peas
Provided by Geraldene Holt
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Shell the peas and set aside. Chop the mint and blend into the butter. Pat the duck dry with kitchen paper and place on the oiled rack of a grill pan (or place a small cake rack in a roasting pan). Use a long sharp knife to score the skin of the duck in a diamond lattice pattern. Sprinkle the skin with salt and dried herbs. (If you wish, the duck, peas and mint butter can now be covered and set aside in a cool place for a couple of hours until ready to cook).
- Preheat the grill to very hot. Grill the duck breasts skin-side up for 10 minutes (watch carefully as you do this because the hot fat can splatter) until the skin is browning and has yielded most of its fat - carefully pour this off and reserve for roasting potatoes. Turn the duck over and grill on the flesh side for 5-10 minutes, depending on how rare you like the meat. Turn off the heat and allow the duck to rest while you prepare the peas.
- Cook the peas in boiling salted water for 3-5 minutes or until the peas are just tender and still bright green. Drain in a colander and return to the hot pan with the mint butter. Toss the peas until evenly coated with the butter.
- Serve the duck breasts whole or sliced with the minted peas, accompanied by buttered new potatoes.
Nutrition Facts : Calories 742 calories, Fat 59 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 0.61 milligram of sodium
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