Roasted Duck Breast with Tomato Braised Peas

Cook time 1.5 Hours
Servings 2


2 fresh duck breasts
Salt and pepper

2 tbs. olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 cups of frozen baby peas
¼ cup of red wine
1 tbs. tomato paste
1 can of crushed tomatoes
½ cup chicken stock
1 bay leaf
Salt and pepper
Fresh parsley as garnish

Roasted Duck Breast with Tomato Braised Peas


For the peas, heat olive oil in a large pot. Sweat off the onion and garlic until very soft. Now add the peas and tomato paste and coat in the onion mixture before adding the red wine. Bring to the boil to cook off all the alcohol. Add the tomatoes, half the stock, bay leaf and salt and pepper and bring to the boil again. Turn the heat down and gently simmer for 1 hour, stir occasionally. Reserve the rest of the stock to use if the mixture gets too dry.

Heat an ovenproof frypan on low heat and preheat the oven to 200C.

Score the skin and season with salt and pepper. Place the duck breasts skin side down using no oil, and cook for 3-4 minutes. Turn the duck over and cook in the oven for a further 8-10 minutes. Remove and rest for 4 minutes.

Slice the duck and serve with the peas and parsley to garnish.