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Preheat your oven to 190c / Gas 5.
Put the duck breasts skin side down, in a cold ovenproof frying pan. Fry over a medium heat for about 10 minutes until most of the fat has rendered out and the skin is golden. Drain the fat and keep it! Duck fat is glorious for cooking roast potatoes in.
Put the duck into the pre-heated oven, still skin side down, for a further 5 minutes. Once cooked, remove the duck from the oven, turn the breasts over and leave to rest, in a warm place, for 5 minutes.
In a separate pan, warm the olive oil and fry the chopped red pepper, without browning, for 5 minutes. Add the chorizo, garlic and chilli. Fry gently for 2 minutes. Add the vinegar and boil until evaporated. Pour in the reduced chicken stock and bring to the boil. Add the artichokes and edamame beans and warm them through. Add the chives, season and spoon onto 4 large plates.
Slice the duck breast thickly and place the slices on top. Trickle over a little olive oil and serve.
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