Grilled duck breast with peas and potatoes

“Taste good, smell good, look good - style and flavour to sweet and savoury dishes.”

Ingredint

• 4 duck breast fillets
• 1 tbsp extra virgin olive oil
• 4 pcs potatoes
• 2 tsp butter
• 2 tbsp white wine
• sea salt
• freshly ground pepper
• 12 shallots, peeled
• 1 tbsp butter
• 1 1/2 cups light chicken stock (or water)
• 1 cup shelled peas
• 1 pcs long red chilli (slice)

* available at The Essential Ingredient, Prahran, and selected delicatessens.
 "cooked wine" and is made by concentrating grape juice and sharpening it with wine vinegar.

Method

Score the fat side of each duck breast diagonally in both directions, making diamond shapes, at 2cm intervals. 
Meanwhile, cook the shallots with the butter and chicken stock in a covered saucepan until tender (about 15 minutes). Uncover the pan and watching carefully, raise the heat and shake the pot until almost all of the stock has reduced and the shallots are lightly glazed. Put to one side.
Heat a ridged grilling pan to maximum. Season the duck breasts with pepper and grill breasts skin-side down for about 6 minutes. Pour off the accumulated fat, turn over and grill the flesh side for 3 minutes. Remove and rest skin-side up on a warm plate while cooking the peas.
Boil a pot of lightly salted water, drop peas in, and simmer until tender (about 5 minutes). Drain and tip peas in with the shallots and reheat gently.
Slice duck breasts thinly and place in centre of plates. Place a turn boiled potatoes in the side. Tip any duck juices into the peas/shallot pot, stir and spoon the peas and juices around the ducks. Drizzle with the extra juice from shallot, sprinkle with sea salt, red chilli and serve immediately.