Crispy Skin Duck Breast, Asparagus & Peas with a Brandy & Prune Butter Sauce

Serves 2
Time 30 minutes


2 duck breasts, skin on and scored
¼ cup extra virgin olive oil
¾ cup prunes
½ cup brandy
½ cup fresh orange juice
1 tbsp white wine
½ bunch thyme, torn
1 bunch asparagus, chopped
¼ cup peas
50g butter
½ tsp sherry vinegar
1 bunch chives, finely chopped
Fennel fronds, to garnish


Heat a non-stick pan over high heat and add half the olive oil. Season the duck with salt and place skin-side down into the hot pan and cook for a few minutes until the fat has rendered and the skin is crispy. Turn over on to the other side to cook completely. Once tender, remove from the pan and allow to rest.

Drain the fat from the pan and add the prunes, then pour in the brandy and cook off the alcohol. Add the orange juice and white wine, followed by the thyme, asparagus and peas. Toss to combine. Add the butter, sherry vinegar and chives, remove pan from the heat and stir until the butter has melted and the sauce comes together.

Slice the duck into medallions and arrange on a serving plate. Pour the sauce over the top and garnish with extra herbs or fennel fronds, if desired.


Please note often when you add wine or spirits to a hot pan the alcohol can ignite and flames will rise above the pan/pot; a good tip is to have a tight fitting lid handy in case the flames get out of hand.