Pueblan almond duck recipe
This duck dish goes well with Pomegranate, Fennel, Orange and Watercress Salad or Veracruz Rice with Seafood
Ingredients
- 4 Duck breasts, skin on, about 175-200g each
- 5 tbsp Olive oil
- 4 Tomatoes, roughly chopped
- 30 g French bread, roughly torn into bite-sized pieces
- 60 g Almonds
- 1 Cinnamon stick (5cm)
- 6 Whole cloves
- 2 Dried red chillies
- 300 ml Chicken stock
- 1 pinch Sea salt and freshly ground black pepper
- 1 tbsp Flaked almonds, toasted, to serve
- 4 Duck breasts, skin on, about 175-200g each
- 5 tbsp Olive oil
- 4 Tomatoes, roughly chopped
- 1.1 oz French bread, roughly torn into bite-sized pieces
- 2.1 oz Almonds
- 1 Cinnamon stick (5cm)
- 6 Whole cloves
- 2 Dried red chillies
- 10.6 fl oz Chicken stock
- 1 pinch Sea salt and freshly ground black pepper
- 1 tbsp Flaked almonds, toasted, to serve
- 4 Duck breasts, skin on, about 175-200g each
- 5 tbsp Olive oil
- 4 Tomatoes, roughly chopped
- 1.1 oz French bread, roughly torn into bite-sized pieces
- 2.1 oz Almonds
- 1 Cinnamon stick (5cm)
- 6 Whole cloves
- 2 Dried red chillies
- 1.3 cups Chicken stock
- 1 pinch Sea salt and freshly ground black pepper
- 1 tbsp Flaked almonds, toasted, to serve
Details
- Cuisine: Mexican
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- 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.
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More recipes from John Gregory-Smith
Book: Mighty Spice Cookbook
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