DUCK: DUCK BREASTS WITH MUSHY PEAS

1. Heat the oven to 200ºC (gas mark 6). Season the duck breasts with sea salt. Heat a heavy frying pan (with an ovenproof handle) over a medium heat. When hot, add the duck breasts, skin-side down, and cook until golden. Turn the breasts skin-side up, transfer to the oven and cook for 15-20 minutes (for medium), or until cooked to your liking.

2. Heat the butter in a small saucepan. When the butter starts to foam, add the spring onions and peas and cook over a gentle heat, stirring occasionally, for 3-4 minutes, or until softened. Add the cream and cook until the peas are tender.

3. Pulse the pea mixture in a food processor until it forms a rough purée, adding a little extra cream if needed it should be wet enough to easily drop off a spoon. Don't make it too smooth it's nice to have a little bit of texture.

4. Stir through the mint and gently reheat, if necessary. Cut the duck breasts into pieces, if desired, and accompany with a large dollop of the mushy peas.