Put the duck breasts, garlic, juice of 1 lemon and oil into a
bowl, season and mix well.
Heat a large frying pan over moderate heat and place the duck
breasts in side by side, skin side down. Fry gently for 8 minutes
until the skin is well browned. Turn over and fry 4 minutes.
Remove from the pan and rest in a warm place.
Pour off most of the fat from the pan and add the onion, carrot,
celery, zest of 1 lemon, sage and olives. Fry gently until the
onion is soft.
Add the wine and let it bubble for 30 seconds. Add the jus,
bring to the boil and boil until slightly syrupy.
Add the peas, simmer for 3 minutes. Taste, season and add more
lemon juice to taste.
Slice the duck in half diagonally and place on a warm serving
platter. Spoon the olive and vegetable mixture on top and sprinkle
with the remaining lemon zest.