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Ingredients
Preheat oven to 200C, 400F or gas
mark 6.
Cook shallots in half of butter in a heavy saucepan until lightly golden. Add wine, stock, sugar, thyme and some salt and pepper. Bubble over a fairly high heat for around 20 minutes until shallots are cooked and sauce is reduced and glossy.
Score skin of duck breasts in a deep criss-crossed pattern. Season with salt and pepper and place, skin side down, in a dry frying pan. Slowly heat up pan and cook for 3 to 4 minutes or until the skin begins to crisp. Turn and seal on meat side. Remove from pan and place in a small roasting tin and brush with honey. Cook in oven for 10 minutes (for pink) to 20 minutes (for medium). Allow to rest.
Meanwhile, cook potatoes in salted water until nearly tender. Add peas, bring back to boil and simmer for a further minute. Drain. Return pan to heat, add remaining butter to melt, then double cream and nutmeg. Add peas and potatoes and mash together.
Serve duck with mash, shallots
and sauce.
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