Duck breast with minted peas and new potatoes

Ingredients

For 1 serving

• Duck breast150 g
• Peas150 g
• Mintto taste
• Spring onions1
• Potatoes150 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

In season: April – June

Method

1. Scrub the new potatoes, leaving the skin on, put them in a pan of cold salted water, bring to the boil and cook for 15 minutes, until a fork slides through easily; drain and halve them.
2. Meanwhile thinly slice the spring onion. Heat half the oil in a casserole over medium-low heat and cook the spring onion for 2 minutes, until soft; add the peas, a splash of water and a pinch of salt, cover and braise for 10 minutes, until tender. Off the heat stir in the torn mint.
3. Score the skin of the duck breast in a diamond pattern with a sharp knife, without cutting into the meat, and season with salt and pepper. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the fat has rendered and the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
4. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
5. Sauté the potatoes in a frying pan with the remaining oil over medium-high heat for 4 minutes, until golden; season with salt and pepper.
6. Slice the duck and serve it with the minted peas and the potatoes.