Apple & Sage Pan-Fried Duck Breast
with Minted Peas, Crispy Potatoes and Pea Shoot Salad
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350
Salad Potatoes
2
Duck Breasts
120
Peas
1
Mint
25
Apple and Sage Jelly
12
Red Wine Vinegar
(Contains Sulphites)
40
Pea Shoots
Not included in your delivery
50
Water for the Sauce
1
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the salad potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the chunks nicely spread out.
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.
Once the duck has rested, thinly slice it widthways. Reheat the sauce, if needed. Toss the minty peas together with the roasted potatoes and divide between your plates. Serve the sliced duck alongside with the sage and apple sauce drizzled over and the remaining mint sprinkled on top. Share the pea shoot salad between the plates to finish. Enjoy!
