So the wanderer returns. Having been in Spain on holiday and then in New York working for 3 weeks, my Weight Watchers diet has hugely suffered. Totally worth it though – not only have I had some brilliant food over the last month, I’ve actually lost weight! Ha! No idea how that happened, but I got my half-stone loss star today!
Last week was all about getting back into the swing of things again, but not necessarily point counting. And as such I got to go through my foodie magazines with a completely open mind! And I decided to do something with duck, which I’m rapidly becoming good at cooking! So in August’s Delicious magazine I saw Pan-Seared Duck Breast with Braised Peas and it appealed, weirdly, due to the lack of carbs. I wasn’t fancying potatoes, pasta or rice but wanted something substantial. And this recipe was lovely. Really simple, easy to do and very tasty. Plus, I’m a sucker for peas and bacon – a perfect combination!
KB rating 8.5/10. PR rating 7.5/10.
Pan-Seared Duck Breast with Braised Peas (serves 4)
- 4 duck breasts (about 160-200g each)
- Knob of butter
- 1 onion, halved and sliced
- 70g smoked streaky bacon, sliced into lardons
- 500g frozen petits pois
- 100ml chicken stock
- 2 little gem lettuces, shredded
Preheat the oven to 180C/fan 160C/gas 4.
Score the duck skin (do this with a sharp knife to allow the fat to render properly. Go through the skin and fat only – avoid cutting the meat itself). Season well.
Heat a large ovenproof frying pan over a medium-high heat, then fry the duck, skin-side down, for about 8 minutes until the skin is crisp.
Turn the duck over and cook for 2 minutes, then transfer to the oven and roast for 6-8 minutes. Set aside to rest.
Melt the butter in a large pan and cook the onion and bacon over a low-medium heat until the onion is soft, then add the peas and cook for 2 minutes, seasoning with salt and pepper. Add the stock and simmer for 2 minutes until the peas are warmed through. Add the shredded lettuce and cook for 2 minutes, so they still have a slight crunch. Spoon into bowls and top with the sliced duck breasts.
If required, serve with sauteed potatoes.