2 duck breasts
250 g green peas
smaller bunch of mint
50 g butter
Make small incisions into the skin of the duck with a sharp knife. Apply salt, pepper, and other spices into the incisions. Sear the duck breast first (skin side down) for 5–6 minutes, until the skin is crispy brown. Turn the breasts over and cook for another 5–6 minutes. If you like more well-done meat, you can let the breast cook in the preheated oven at 180 degrees for another 5–7 minutes.
Cook the peas for a few minutes in hot water and add the chopped mint and butter. Boil the new potatoes and pour the fat from the frying of the duck breast over the potatoes.