Emerald Duck & Minted Pea Cloud

This elegant Emerald Duck & Minted Pea Cloud presents a harmonious blend of crispy-skinned pan-seared duck breast atop a vibrant, velvety pea purée infused with fresh mint.

Cooking time: 50 min · Difficulty: Medium · Servings: 2 · Cuisine: French · Category: Main Course

Ingredients

• 2 (approx. 180-200g each) Duck breasts, skin on
• 1 teaspoon Sea salt
• 0.5 teaspoon Freshly ground black pepper
• 300 grams Frozen peas
• 15 grams Fresh mint leaves
• 30 grams Unsalted butter
• 30 milliliters Heavy cream
• 1 small (approx. 30g) Shallot, finely diced
• 1 Garlic clove, minced
• 30 milliliters Balsamic vinegar
• 15 grams Cherry jam or preserves
• 60 milliliters Chicken or duck stock
• For garnish Fresh mint sprigs or microgreens

Instructions

1. Begin by patting the duck breasts thoroughly dry with paper towels, then score the skin in a crosshatch pattern without cutting into the flesh.
2. Season both sides of the duck breasts generously with 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper.
3. Place the seasoned duck breasts, skin-side down, in a cold, heavy-bottomed skillet or cast-iron pan over medium-low heat.
4. Render the duck fat slowly for 10-12 minutes until the skin is deeply golden brown and very crispy, pouring off excess fat as it accumulates.
5. While the duck renders, bring a small pot of lightly salted water to a boil, then add the 300 grams of frozen peas and cook for 2-3 minutes until tender and bright green.
6. Drain the cooked peas thoroughly, then transfer them to a food processor or use an immersion blender with the 15 grams of fresh mint leaves, 20 grams of unsalted butter, and 30 milliliters of heavy cream.
7. Process the pea mixture until very smooth and creamy, adding a splash more hot water or cream if needed to achieve a 'cloud-like' consistency, then season with 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper, tasting and adjusting as necessary.
8. Flip the duck breasts skin-side up and cook for an additional 3-5 minutes over medium heat, or until they reach an internal temperature of 57-60°C (135-140°F) for medium-rare.
9. Remove the duck breasts from the pan and let them rest on a cutting board, skin-side up, for at least 5-7 minutes to allow the juices to redistribute.
10. Pour off all but 15ml of the rendered duck fat from the pan, then add the 1 small finely diced shallot and 1 minced garlic clove, sautéing over medium heat for 2 minutes until fragrant and softened.
11. Deglaze the pan by pouring in 30 milliliters of balsamic vinegar, scraping up any browned bits from the bottom, and allow it to reduce slightly for 1 minute.
12. Stir in the 15 grams of cherry jam and 60 milliliters of chicken or duck stock, bring the sauce to a gentle simmer, and cook for 3-4 minutes until it has thickened to a syrupy consistency.
13. Slice the rested duck breasts against the grain into thick medallions.
14. To serve, spoon a generous portion of the Emerald Minted Pea Cloud onto each plate, arrange the sliced duck breast elegantly on top, drizzle with the balsamic-cherry reduction, and garnish with fresh mint sprigs or microgreens.

Nutrition (per serving)

Calories: 580 · Protein: 48g · Carbs: 30g · Saturated fat: 18g · Unsaturated fat: 25g · Fiber: 9g · Sugars: 12g · Sodium: 750mg

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