BBC Food


Duck with a red pepper glaze and roasted vegetables

Nick Nairn
by Nick Nairn
from Ready Steady Cook
Serves 1 		Quick Recipe
duck
Preparation time less than 30 mins Email this recipeEmail this recipe
Cooking time 10 to 30 mins  
Ingredients

1 duck breast, trimmed
For the red pepper glaze
55g/2oz pepperdew peppers
2 tbsp caster sugar
For the roasted vegetables
1 tsp vegetable oil
1 sweet potato, diced
55g/2oz pepperdew peppers
salt and freshly ground black pepper, to taste
1-2 garlic cloves, chopped

Method

1. Place the duck in a small, hot frying pan. Dry-fry for 4-5 minutes on each side, or until cooked.
2. Allow to rest for 2-3 minutes, then slice into 1cm (½in) slices, on the diagonal.
3. To make the red pepper glaze, sauté the peppers in a small pan for 2-3 minutes. Add the caster sugar, then place into a liquidiser, and blend until smooth.
4. Pour over the rested duck.
5. To roast the vegetables, first place the vegetable oil into a medium pan. Add the sweet potato, and sauté for 10-12 minutes.
6. Add the peppers, season to taste, then add the garlic. Sauté for a further 1-2 minutes.
7. Serve the vegetables on a serving plate next to the glazed duck.