Duck Breast with Peas and Orange

Pod the peas and simmer only just covered with water and a tablespoonful of butter for ten minutes or so until tender. Drain off any excess water and keep to one side.

Meanwhile cut the pancetta into fine dice and quickly brown in a little olive oil. When done add to the peas.

Prepare and simmer the potatoes and prepare the shallots, garlic and olive oil for the crushed potatoes  Recipe  .

Grate the peel of one of the oranges and add to the chicken stock along with the juice from both the oranges. WArm up and season to taste with salt and pepper.

Trim the duck breasts of excess fat and season both sides with salt and pepper. Brown quickly on the non-skin side for a few minutes in a little olive oil, turn and brown the skin side for a total of ten minutes  Picture  . Put in the oven and finish off at 350°F/180°C/Reg4 for fifteen minutes.

Take the duck breasts out of the pan and keep warm. Add half a tablespoonful of flour to the cooking pan, stir in and slowly add the orange flavoured stock stirring all the time. Season if necessary to taste.

Warm up the peas and pancetta. Finish off the crushed potatoes. Put the peas mixture on to serving plates, slice the duck breasts into ½ inch/1 cm slices and lay on the peas. Pour on some orange sauce and serve  Zoom  .