Sautéed Duck Breast with Peas

Ingredients

• 3 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black
• 24 ounce duck breast halves 
• 2 cups basic pot of peas 
• 0.5 teaspoon salt 
• 2 teaspoons vegetable oil 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Sprinkle duck with salt and pepper.
3. Add duck to pan; saut 5 minutes. Turn and saut an additional 2 minutes or until desired degree of doneness.
4. Add vinegar; cook 1 minute.
5. Remove from heat; let stand 10 minutes.
6. Cut duck diagonally across grain into thin strips.
7. Spoon 1/2 cup peas onto each of 4 plates; place 1 breast half on each plate.
8. Drizzle with vinegar sauce; garnish with parsley, if desired.