Peppered duck with vanilla mash, pea & wild mushroom ragout

Name: Peppered duck with vanilla mash, pea & wild mushroom ragout
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Global
Ingredients: 2 duck breasts; 1 Tbsp cracked black pepper; 85 grams smoked bacon lardon; 50 grams wild mushroom, such as chanterelle or oyster, sliced or torn; 2 Tbsps Port or marsala; 100 grams fresh pea, cooked for 2 mins in boiling water, or frozen peas, defrosted; 100 milliliters chicken stock; 500 grams potato; 2 Tbsps double cream or crème fraîche; 0 vanilla pod, split open; 1 small knob butter

Peppered duck with vanilla mash, pea & wild mushroom ragout requires about 50 minutes from start to finish. This recipe serves 2. Watching your figure? This gluten free recipe has 813 calories, 63g of protein, and 39g of fat per serving. This recipe covers 52% of your daily requirements of vitamins and minerals. A few people really liked this main course. A mixture of chicken stock, port, crème fraîche, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, take a look at these similar recipes: Wild Mushroom Ragout, Wild Mushroom Ragout Over Creamy Polenta, and Baked Oysters With Wild Mushroom Ragout.

Instructions

Peel the potatoes and cut into chunks.

Ingredients you will need

Potato

Place them in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for 10 mins until tender, then drain in a colander. While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse.

Ingredients you will need

Vanilla Bean

Cream

Water

Equipment you will use

Colander

Frying Pan

Remove vanilla pod and take pan off the heat. Push the potatoes through a ricer back into the pan.

Ingredients you will need

Vanilla Bean

Potato

Equipment you will use

Potato Ricer

Frying Pan

Add the butter and seasoning, then beat to form a smooth mash. Set aside.

Ingredients you will need

Seasoning

Butter

Season the duck all over with salt and press the pepper into the skin side.

Ingredients you will need

Pepper

Whole Duck

Salt

Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. As the pan heats up, the duck will start to cook you only want a gentle sizzle coming from the pan. If it is cooking too quickly, turn the heat down slightly. Cook for 10 mins, shaking the pan occasionally. When the skin is mahogany and crisp, flip the breasts over and cook on the flesh side for 5 mins more. This will give you duck that is slightly pink in the middle.

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Transfer the duck to a tray or plate and leave it to rest.

Ingredients you will need

Whole Duck

Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 mins until crisp. Turn up the heat, add the mushrooms and cook for 2 mins more. Splash in the Port, add the peas and stock, then simmer for 2 mins more.

Ingredients you will need

Mushrooms