Duck with sweet and sour peppers

4 x 150-200g duck breasts
sea salt, black pepper

Peppers
6 long pointed red peppers (approx 750g), core and seeds removed,
halved lengthways and again across
2 red onions, halved and sliced
5 tablespoons extra-virgin olive oil
sea salt, black pepper
1 tablespoon runny honey
1 tablespoon balsamic vinegar
a handful of basil leaves, torn

The duck and peppers are delicious served hot, warm or at room temperature.

In short	Preparation time: 10 mins Cooking time: 60 mins Total time: 70 mins Serves: 4 people Course: Main

Method

1 Bring a medium-size pan of water to the boil and place it over the lowest heat. Score the duck breasts diagonally at 2cm intervals and wrap each one up individually in foil. Immerse them in the hot water, and poach a small breast for 10 minutes, and a larger one for 15 minutes to leave them rare, 5 minutes longer than this for medium-rare. Remove the duck breasts from the water, unwrap and pat them dry.

2 Heat a large frying pan over a medium high heat, season the duck breasts well and fry skin-down for 6-8 minutes until really golden and crisp, pouring off the rendered fat halfway through. Turn and cook the flesh side for 30-60 seconds. Transfer them to a plate and leave to rest for 15 minutes, and slice to serve. The meat should be medium-rare.

3 To make the peppers heat the oven to 200°C (180°C fan oven) gas mark 6. Arrange the peppers and onions in a roasting tray (approx 25cm x 35cm). Pour over the olive oil, season and toss, then drizzle over the honey and vinegar.

4 Roast for 40 minutes, stirring halfway through, then, depending on how golden and caramelised they seem, stir and cook for another 10 minutes or so. Mix in the basil, leaving the peppers to cool first if serving them at room temperature. Serve with the sliced duck breast.