Ingredients:
2 boneless, skinless duck breasts
175 g fresh or frozen peas
250 ml fresh chicken stock
50 ml red wine
2 rashers streaky bacon, finely chopped
1 shallot, chopped
1 tbsp olive oil
1 tbsp butter, softened
1 tbsp plain flour
[Source: channel4]
How To Make:
1. Cut the duck into strip.
2. Heat oil in a skillet over medium-high heat, saute until cooked duck. Set aside for a moment.
3. Enter the bacon and shallots, saute until soft. Add red wine, let stand for 1 minute. Add broth, bring to a boil. Then add the peas. Bring to a boil again for 3 minutes.
4. Combine butter and flour, then mix in broth mixture, beat until thickened. Season to taste.
5. Add duck into the sauce, leave for a moment, then lift from the fire. Serve.
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