Cumin duck with peas and roasted baby beetroots and shallots
Duck breasts can take strong flavours and the slightly citrussy flavour of cumin works wonderfully in this easy dish.
Ingredients
For the duck
For the roasted vegetables
- 1 bunch baby beetroots, boiled in their skins until tender
- 250g/9oz baby shallots, boiled in their skins until tender
- 4 tbsp olive oil
- 75g/2½oz unsalted butter
For the peas
- 50g/1¾oz unsalted butter
- 200g/7oz frozen peas
- small handful of flatleaf parsley
- 100ml/3½fl oz double cream
- 200g/7oz peas in their pods
For the gravy
- 2 tbsp olive oil
- 1 shallot, chopped
- 1 garlic clove, chopped
- 5 tbsp Madeira
- 200ml/7fl oz beef stock
To serve
Method
For the duck, preheat the oven to 200C/180C Fan/Gas 6.
Sprinkle the ground cumin all over the duck breasts. Heat an ovenproof frying pan over a low heat. Add the duck skin-side down and cook slowly until the fat is melted and the skin is crisp. If a lot of fat comes off, drain the pan and add the butter. Turn the duck over and transfer to the oven for 6-8 minutes, depending on the size of the duck breast. Remove from the pan and allow to rest in a warm place, reserving the pan to make the gravy.
For the roasted vegetables, heat the oil in a medium frying pan. Peel the boiled shallots and cut the beetroots into quarters. Add the vegetables to the pan and fry for 2-3 minutes, then finish them in the oven for 2-3 minutes.
For the peas, add the butter to a large frying pan. Heat until melted, then add the frozen peas, parsley, 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through over a gentle heat and then transfer to a blender and pulse until you have a very smooth purée. Taste to check the seasoning and add more butter if desired.
Bring a saucepan of salted water to the boil and cook the pea pods for 1-2 minutes.
For the gravy, place the pan used to cook the duck over a medium heat. Add the oil, shallots and garlic and cook for 1-2 minutes. Add the Madeira and cook until the volume of liquid has reduced by half. Add the stock and reduce again. Just before serving pass the gravy through a sieve.
To serve, carve the rested duck breasts and place on serving plates. Dress with the roasted beetroots, shallots, peas in their pods, pea purée and gravy. Garnish with pea shoots.