Ingredients

• 4 duck breasts
• sea salt and freshly ground black pepper
• olive oil
• 1 shallot
• finely chopped
• 75g/2½oz cherry jam
• 1 tbsp red wine
• 1 tbsp raspberry vinegar
• 1 orange
• juice only
• 4 shallots
• 50g/1¾oz butter
• 3 Little Gem lettuce hearts
• 100g/3½oz frozen peas
• 100g/3½oz chicken stock
• 2 small knobs of butter
• small bunch of flatleaf parsley
• salt and freshly ground black pepper

Directions

• First
• prepare the duck. Score the skin a couple of times with a sharp knife. Season well.
• Heat a frying pan with a little olive oil. When hot
• sear the duck
• skin side down
• until golden brown. Remove from the heat and put the duck breasts into a baking dish. Cook in a hot oven for four minutes (rare); seven minutes (medium); 10 minutes (well done). Remove the duck from the oven to rest.
• Meanwhile
• make the cherry sauce. Sauté the shallot over a gentle heat until transparent. Now add the jam
• wine and raspberry vinegar. Let the mixture bubble gently until it reduces to a syrup.
• Remove from the heat and stir in the orange juice. Serve immediately or keep warm in a bain marie.
• To make the lettuce and peas
• slice the shallots and sauté gently in the butter. When soft
• add the Little Gem lettuces cut side down. Allow to gently brown and soften.
• Now add the peas and the stock. Cover the pan and simmer for 10 mins until the peas and lettuce are cooked.
• Take the pan off the heat and stir in the remaining butter. Add the parsley and season.
• Serve immediately with the duck sliced into three
• placed on top of the braised lettuce. Drizzle over the cherry sauce.