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Pan-fried duck breast with spring veg
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Total Time:
30 minutes
Succulent pan-seared duck breast with fresh asparagus, new potatoes, and peas, perfectly complemented by zesty chili, mint, and lemon flavors. Simply irresistible!
Ingredients:
  • 300 g new potatoes
  • 1 x 250 g free-range duck breast
  • 1 bunch of asparagus (350g)
  • 200 g fresh or frozen peas
  • 1 fresh red chilli
  • ½ a bunch of fresh mint (15g)
  • 1 lemon
  • extra virgin olive oil
Instructions:
  • Boil the potatoes in salted water for 20 minutes until tender. Score the duck skin and season with salt and pepper. Cook the duck skin-side down in a cold non-stick pan over medium-high heat for 8 minutes until golden and crispy. Flip and cook for another 4 minutes. Rest the duck. Boil asparagus and peas with potatoes for the final minutes of cooking. Drain. Mix chopped chili, mint, lemon zest, juice, and olive oil in a bowl. Slice asparagus and add warm veggies to the dressing. Plate the veggies, top with sliced duck, and garnish with mint leaves.

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