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Beans, peas and hazelnuts with duck
Beans, peas and hazelnuts with duck
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Vibrant greens complement the crispy duck skin.
Ingredients:
  • 4 (about 175g each) duck breast fillets
  • 100g green beans, trimmed, halved
  • 100g Italian flat beans, trimmed, halved
  • 100g sugar snap peas, trimmed
  • 150g pea
  • 36.80 gm hazelnut oil
  • 30.00 ml raspberry vinegar
  • 55g hazelnuts
  • 250.00 ml watercress sprigs
Instructions:
  • Preheat the oven to 200°C. Heat a large frying pan over high heat. Season the duck generously with salt and pepper. Sear for 2 minutes on each side until golden and crispy. Transfer the duck to an oven tray and roast in the preheated oven for 5 minutes for medium doneness. Remove from the oven, cover with foil, and let it rest for 5 minutes before serving.
  • Simmer the green and flat beans, sugar snap peas, and peas in a pot of salted boiling water for 1-2 minutes until vibrant in color and tender-crisp. Then, transfer to a cold water bath to cool down before draining thoroughly.
  • In a jug, whisk together the oil, vinegar, and mustard until fully incorporated. Season with salt and pepper to taste.
  • In a large bowl, mix the bean mixture, hazelnuts, and watercress. Drizzle with dressing and gently toss to combine. Spoon onto serving plates, top with thickly sliced duck breasts, and serve immediately.

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