Duck breast with pea-shallots-vegetables

Name: Duck breast with pea-shallots-vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 ready-to-cook duck breasts (à approx. 350 g); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Shallots; 250 g Sweet peas; 1 Lettuce; 250 g frozen peas; 30 Butter or margarine; 4 TABLESPOONS Brandy; 10 g clear chicken stock (instant); 1 TABLESPOON Cornstarch

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 ready-to-cook duck breasts (à approx. 350 g)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Shallots
250 g Sweet peas
1 Lettuce
250 g frozen peas
30 Butter or margarine
4 TABLESPOONS Brandy
10 g clear chicken stock (instant)
1 TABLESPOON Cornstarch

Directions

1
Wash duck breasts and pat dry. Heat oil in a pan. Brown the duck breasts in it. Fry over medium heat for 25-30 minutes. Turn from time to time. Season with salt and pepper.
2
Clean and wash the mangetouts. Remove the outer leaves from the lettuce. Wash and chop the lettuce. Cook peas and sugar snap peas in boiling salted water for about 7 minutes and drain. In the meantime peel and halve the shallots. Heat the fat in a saucepan. Sauté the shallots in it. Add the vegetables and fold in the salad, keep warm. Remove the duck breasts. Drain the fat. Deglaze roast stock with brandy. Add 3/8 litres of water and chicken soup and bring to the boil.
3
Add the vegetables and fold in the salad, keep warm. Remove the duck breasts. Drain the fat. Deglaze roast stock with brandy. Add 3/8 litres of water and chicken soup and bring to the boil. Stir the starch into a little water until smooth and thicken the sauce with it. Bring to the boil again. Serve the duck breast with the vegetables and the sauce