I love cooking this dish in early summer, when peas and beans are at their sweetest and most vibrant; however, for convenience or out of season, you can use good-quality frozen peas and beans. As well as adding extra flavour, brining the duck breast beforehand helps to keep it succulent. To get the skin nice and crisp, it’s best to score it and render the fat over a low heat, then you can ramp up the fire to cook the meat quickly so it stays pink. The hot mint sauce has an exotic North-African edge to it that works well with fatty meats – the acidity of the hot vinegar cuts through the richness.