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Honeyed Duck with Pea and Potato Mash with Shallots Glazed in Red Wine Sauce

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Logo Thanks to Yes Peas !
Preparation time
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  • 12 shallots, peeled
  • 100 g butter
  • 250 ml red wine
  • 200 ml chicken stock
  • 1 teaspoon sugar
  • 1 sprig thyme
  • salt and freshly ground pepper
  • 600 g potatoes, peeled and cut
  • 300 g frozen peas
    Birds Eye Field Fresh Garden Peas 400g Frozen
  • 2 tablespoons double cream
  • Pinch nutmeg
  • 4 duck breasts
  • 1 tablespoon local runny honey
  • 55 g fresh cranberries
  • Pre heat the oven to 200°C/400°F/Gas Mark 6


  1. Heat half the butter in a heavy saucepan and add the shallots. Cook until lightly golden on all sides. Add the wine, chicken stock, sugar, thyme and a little salt and pepper. Over a fairly high heat, reduce until it forms a glossy liquid which coats the shallots, and the shallots are tender, about 20-25 minutes.
  2. Check the seasoning, remove from the heat and keep warm.
  3. Whilst the shallots are cooking, place the potatoes into a pan of boiling, salted water for 15-20 minutes or until just tender. Add the peas, bring stock to the boil and simmer for a further minute. Drain in a colander, return the pan to the heat, melt the remaining butter and add the double cream and nutmeg. Then add the peas and potatoes back to the pan and mash well. Adjust the seasoning to taste and keep warm.

  4. Score the skin of the duck breasts in a crisscross pattern. Place a frying pan on a low heat. Season the duck breasts with sea salt and black pepper and add, skin side down, to the pan. Cook for 3-4 minutes or until the skin begins to crisp. Turn and seal the duck breasts on the meat side for a further minute.
  5. Remove them from the pan, place in a small roasting tin and brush with honey. Cook in the top half of the oven for 10-15 minutes for pink or 20 minutes for medium, basting with the honey mixture as necessary.  Remove from the oven and leave to rest for a couple of minutes.
  6. To serve, place a spoonful of mashed potato on a warm plate, slice the duck breast into three or four pieces, and place on top of the mash. Arrange three or four shallots at the side of the duck breast and drizzle with the red wine sauce. Add cranberries to garnish.
Serving tip

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).



Nutritional information

  KCal Fat Sat.fat Sugar Salt
Info per serving 610 Kcal 36 g 20 g 8 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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