Duck Breast with Spiced Squash and Peas

Pod the peas, you need a good handful per serving, put in a saucepan, add a dollop of butter and just cover with water. Cut the squash in half, remove and discard the pith, cut off the peal, chop into chunks, put into a saucepan and cover with water.

Dry the duck pieces well with some kitchen paper, paint with some olive oil and season well with salt and pepper. Cut an orange into half and squeeze the juice into a jug. Peel a small piece of fresh ginger, cut into very thin slices to give a good tablespoonful and add to the orange juice.

Put the squash on over a medium heat and simmer until barely cooked probably about 15 minutes. Simmer the peas over a low heat until tender and then cover and keep to one side.

Meanwhile put a couple of tablespoonfuls of olive oil into an ovenproof pan and put over a fairly high heat, when ready add the duck breasts skin side down and cook until well browned probably for three or four minutes. When ready, turn the breasts over and cook for half a minute. Return the duck breasts and put into the oven at 350°F/180°C/Reg4 for about ten minutes.

When ready, drain the squash well and re-add to the saucepan. Add a good chunk of better and roughly mash with a masher. Add a half tespoonful of Ras el Hanout, stir well, and season with salt. Cover with a lid and keep to one side.

When ready, take out the duck breasts and put into a dish and keep warm. Add the orange juice/ginger pieces to the duck cooking dish followed by a small glass of white wine. Put over a medium heat and reduce stirring from time to time until you have a couple of tablespoonfuls per serving.

Take the duck breast and cut into thin slices slightly at a bias. Spoon some squash into serving dishes, lay out the breast slices on top, followed by some peas. Spoon over the orange/ginger sauce and serve immediately  Zoom  .