Ingredients

• 2 duck breasts
• skin-on
• trimmed and fat slashed
• 5 tbsp dry white wine
• 1 fresh thyme sprig
• 1 bay leaf
• knob of butter
• 100ml/3½fl oz duck sauce
• 100g/3½oz goat’s curd
• 4 tsp elderflower cordial
• 150g/5oz fresh peas
• halved
• 3 fresh mint leaves
• thinly sliced
• 1 tbsp vinaigrette
• 5 radishes
• halved
• 1 punnet pea shoots
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put an ovenproof frying pan over a medium heat. When it is hot
• lay the duck breasts in it skin-side down. Once the fat starts to caramelise
• transfer the pan to the oven and bake for 6-8 minutes
• until done to your liking. Transfer the duck to a plate and leave to rest.
• Turn the heat up to high and pour the fat out of the pan then add the wine. Using a spoon
• scrape up the sticky bits from the bottom of the pan. Add the thyme and bay leaf. When the wine has reduced down
• whisk in the butter and duck sauce. Remove from the heat and pour the sauce through a fine sieve into a saucepan and set aside.
• Put the goat’s curd and cordial in a medium bowl
• season with salt and beat using a spoon. In a separate bowl
• mix the raw peas
• mint and half the vinaigrette and season with salt and pepper. In a third bowl
• mix the radishes with the remaining vinaigrette and season with salt.
• Spoon the goat’s curd on to two plates
• spoon around the peas
• lay over the radishes and finish with the pea shoots and a twist of black pepper over the goat’s curd. Heat the sauce through. Season and carve the duck and serve on the plate with the sauce on the side.