Slow-Roasted Duck Breast

Duck and peas have a natural affinity for each other. Using three different types gives a gorgeous presentation as well as lovely flavour. Dried cherries add body to the sauce and their sweetness works with the peas. If peas are unavailable then use 1 lb (500 g) asparagus cut in 2-inch (5-cm) length

4 duck breasts, 12 oz (375 g), excess fat trimmed from edgesSalt and freshly ground pepper2 tsp (10 mL) fennel seeds, crackedSauce1 tbsp (15 mL) balsamic vinegar1⁄2 tsp (2 mL) sugar1⁄4 cup (50 mL) port1 1⁄2 cups (375 mL) homemadeor low-sodium chicken stock1⁄4 tsp (1 mL) dried chili flakes1⁄3 cup (75 mL) dried cherries2 tbsp (25 mL) unsalted butterSalt to taste
1. Preheat oven to 400°F (200°C).

2. Score skin of duck breast and season with salt, pepper and fennel. Place breasts, skin-side down, in a cold skillet over low heat. Brown for 20 minutes, draining fat as it accumulates, or until skin is deeply browned and most of fat has been rendered. Flip over and cook another 2 minutes.

3. Remove duck from skillet, reserving skillet, and place on a rack over a metal baking sheet. Bake breasts for 7 to 10 minutes or until still pink in centre.

4. While breasts are baking, discard remaining fat from skillet, place over high heat and add vinegar and sugar. Cook until sticky, about 30 seconds, add port and reduce to a glaze. Add stock and chili flakes, and boil for 4 to 6 minutes or until sauce is reduced and has some body. Add dried cherries and simmer a few minutes. Remove skillet from heat and swirl in butter, which will thicken the sauce more. Adjust seasoning to taste.

5. Scatter Three-Pea Compote (recipe below) on plates. Slice breasts and lay on top of peas. Drizzle duck with sauce.

Serves 4

Three-Pea CompoteLovely presented with the duck, this is a mixture of different peas served together. You could include edamame and you could also use frozen peas (but do not defrost before cooking).

1 tbsp (15 mL) olive oil2 cups

(500 mL) chopped Boston lettuce3 green onions,

chopped3 oz (90 g) sugar snaps,

stem ends and strings removed1⁄4 cup (50 mL) chicken stock3 oz

(90 g) snow peas1 cup

(250 mL) green peasSalt and freshly ground pepper2 tbsp

(25 mL) chopped mint

1. Heat oil in a skillet over medium heat. Add lettuce and green onions and stir-fry for 1 minute or until wilted.

2. Add sugar snaps and stock. Cover and cook for 2 minutes or until tendercrisp. Add snow peas and simmer another 2 minutes. Stir in green peas and cook 1 minute longer. There should be hardly any liquid remaining. Season with salt and pepper, and stir in mint.