Duck with Peas and Mint
- 4 Duck Breasts, skin on
- 200g Smoked Speck / Lardons / Thick Bacon Diced
- 2 French Eschallots
- 500g Baby Peas
- 2 Baby Gem Lettuces
- 1 Bunch of Fresh Savoury Thyme, leaves picked and finely chopped
- 50g Butter
- 250ml Chicken Stock
- Olive Oil
- Salt and Pepper
- To prepare the duck, using some kitchen towel pat the skin of the duck dry. Sprinkle with salt and allow the meat to come up to room temperature. Pat dry again an re-salt.
- Place the duck skin side down in a dry, cold frying pan. Place the pan on a low heat on your gas burner and press the breast down hard. Leave the duck for 15-17 minutes.
- After 17 minutes, or when the skin has crisped up, turn the breast, increase the heat to medium and cook for a further 2 minutes. Remove from the pan, and allow the duck to rest.
- Meanwhile, quarter the lettuces lengthways and cover along with the peas in a large bowl with boiling water for one minute. Strain together and run under cold water then set aside.
- Remove the duck from the pan and add the diced speck and eschalots. Cook until the speck and eschalots begin to colour then add mint leaves, thyme leaves and stock. Add in the butter and once it has melted, toss through the peas and lettuce, and cook for a further minute.
- To serve, slice the duck as desired and serve on a bed of the Speck, peas and lettuce. Garnish with the fresh mint leaves and drizzle over a little more of the sauce