Apple & Sage Pan-Fried Duck Breast

Pat the duck dry with kitchen paper. IMPORTANT: Wash your hands after handling raw duck and its packaging. Pop a frying pan on medium-high heat (no oil). Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 5 mins. Turn and cook for 1 min on the flesh side to seal the meat. Transfer to a baking tray, skin-side up, and roast on the top shelf of your oven until cooked, 15 mins. Once cooked, remove from your oven and rest in a warm place, covered loosely with some foil (if you have some) for 10 mins. IMPORTANT: The duck is cooked when it is no longer pink in the middle.

Meanwhile, drain any excess oil left in the pan and pop it back onto medium-high heat. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Once the oil is hot, stir in the peas and cook until piping hot, 1-2 mins. Then mix in half the mint, transfer to a bowl and cover to keep warm.

Wipe out the (now empty) pan and return it to medium heat. Once the pan is hot, add the apple and sage jelly and water for the sauce (see ingredients for amount) and stir together. Simmer until thickened slightly, 2-3 mins, then set aside.

While everything is cooking, pop the red wine vinegar, sugar and oil for the dressing (see ingredients for both amounts) into a large bowl. Season with salt and pepper and mix together. Once everything has cooked, add the pea shoots to the bowl with the dressing and toss to coat.