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Categories:Viewed: 25 - Published at: 3 years ago
Ingredients
- 4 Duck breasts, skin on, about 175-200g each
- 5 tbsp Olive oil
- 4 Tomatoes, roughly chopped
- 30 g (1.1oz) French bread, roughly torn into bite-sized pieces
- 60 g (2.1oz) Almonds
- 1 Cinnamon stick (5cm)
- 6 Whole cloves
- 2 Dried red chillies
- 300 ml (10.6fl oz) Chicken stock
- 1 pinch Sea salt and freshly ground black pepper
- 1 tbsp Flaked almonds, toasted, to serve
Method
- Remove the duck breasts from the refrigerator at least 30 minutes before cooking, so they are not too cold to cook perfectly in the middle.
- Heat 3 tablespoons of the oil in a large saucepan over a medium heat, then add the tomatoes, French bread, almonds, cinnamon, cloves and dried red chillies.
- Give everything a good stir, so it all gets coated in the oil.
- Fry for 4-5 minutes, or until the tomatoes start to break down, stirring occasionally so nothing burns.
- Pour the tomato mixture into a food processor with 200ml/7fl oz/scant 1 cup water, then blend for 4-5 minutes until smooth.
- Pour back into the pan and add the stock, stir well and bring to the boil over a high heat.
- Reduce the heat to low and simmer gently, partially covered, for 25 minutes.
- This will allow the liquid to reduce slightly and the flavours to develop.
- Season the duck breasts on both sides with a little salt and pepper.
- Heat the remaining 2 tablespoons of oil in a large frying pan over a medium heat, then cook the duck breasts for 5-6 minutes on each side, or until they are golden on the outside but still pink in the middle.
- Remove the duck breasts from the pan, slice into 3 or 4 pieces and then return to the pan.
- Reheat the sauce, then pour over the duck breasts.
- Leave to rest for 5 minutes, then serve scattered with the flaked almonds.
