Ingredients
125g bunch spring / salad onions
100g butter
750g frozen petit pois
3 Little Gem lettuce hearts
4 Gressingham duck breasts with skin, approx. 175g each
20g bunch flat-leaf parsley
You will also need clingfilm

Method
Trim and coarsely chop the spring onions. Melt 75g butter in a wide-bottomed pan and stir in the onions. Cook for a couple of minutes to soften then add 150ml water and the petit pois. Add scant 1 tsp salt and a generous seasoning of black pepper. Quarter the lettuce hearts lengthways, rinse, shake dry then shred finely across the quarters. Stir the lettuce into the peas. Simmer, uncovered, for about 10 minutes, until the peas and onion are tender and the lettuce has melted.

Place the duck breasts skin-side down in an ovenproof pan over a high heat and cook for 2-3 minutes until the skin is crisp. Turn the breasts over to seal the other side, cooking for 1-2 minutes. Transfer to the oven for 10-15 minutes (for pink meat) until the feel springy when pressed. Remove the breasts to a plate. Cover with clingfilm and leave until required (at least five minutes).

Chop the parsley leaves. Slice thickly across the duck fillets on the diagonal. Reheat the peas, stir in the remaining 25g butter and, when melted, adjust the seasoning with salt and pepper. Stir the parsley into the peas and spoon into the middle of 6 warmed plates. Arrange the duck slices over the top, adding any of the cooking juices.


From Dinner In A Dash by Lindsey Bareham Published by Quadrille  

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