Duck Breast with Haricots and Peas

Make the duck stock a few hours or even a day before  Recipe  

Put the peas into a saucepan with a nub of butter and a little salt, barely cover with water and simmer until tender. Put the haricot beans from the tin into a sieve and wash through under the tap. If necessary prepare the haricot beans according to the instructions.

Season the duck breasts generously all over with salt, fresh black pepper and powdered ginger. Put a smear of oil in an ovenproof pan and put over a medium/high heat. Put the duck breasts skin side down and cook until quite brown for about four minutes. Turn the breasts over, cook for a further minute or so, turn the breast over again and put the pan in the oven at 350°F/180°C/Reg4 to finish off for about ten minutes.

Make a beurre manie with a teaspoonful of flour and butter (you want the sauce to be thin). Heat up about 500 ml of duck stock, and slowly stir in the beurre manie until well absorbed, add a small glass of cointreau and season with salt and pepper.

Mix the haricot beans and peas together, add a nub of butter and warm through and season if necessary. Cut the duck breasts into slices about a centimetre or so thick  Picture  . Spoon the beans on to serving dishes, add the slices of duck, and spoon around the sauce and enjoy  Zoom  .