Pic of Duck with Little Gem, spring onions and peas

Duck with Little Gem, spring onions and peas

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Meat mains

Duck with Little Gem, spring onions and peas

Main Serves 4 25 min
A dish for a summer's day. The light spring vegetables offset the richness of the duck. Don't forget to save any excess duck fat for roasting potatoes or cooking Yorkshire pudding.


  • 2 duck breasts
  • 2cm piece fresh ginger, finely grated
  • 1 bunch spring onions, sliced
  • 2 Little Gem lettuces, shredded
  • 200g fresh or frozen peas
  • a few mint leaves
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • salt and pepper


Prep time: 5 min
Cooking time: 20 min
  • Step 1

    Heat a medium heavy-based frying pan until very hot. Add the duck breasts, skin-side down, then reduce the heat and cook for about 6 minutes, until the skin is nicely browned.
  • Step 2

    Turn over and cook for another 6 minutes, until the duck is cooked but still pink in the centre. Remove from the pan and leave to rest in a warm place.
  • Step 3

    Drain off all but 2 tablespoons of the fat from the pan. Add the ginger and spring onions and cook for a few minutes, until softened.
  • Step 4

    Add the lettuce and peas and cook gently for 5 minutes or until the lettuce has wilted and the peas are cooked.
  • Step 5

    Stir in the mint leaves, soy sauce and balsamic vinegar, then season to taste. Slice the duck breasts and serve on top of the vegetables.

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