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- poultry
- Five-spice duck breasts with chilli oil
Five-spice duck breasts with chilli oil
Nutrition facts per serving:
- Energy in kcal about 587
- Fat about 23g
- Carbohydrates about 44g
- Protein about 36g
This is needed
This is needed
for 4 people
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- 1 tsp coriander seeds
- 0.5 tsp cumin
- 1 tsp black pepper
- 0.5 tsp cinnamon
- 0.75 tsp salt
- 0.5 tsp ground cardamom
- 2 tbsp olive oil
- 4 duck breasts (approx. 250 g each), fat removed, set aside
- 3 shallot, sliced
- 2 pinches cane sugar
- 3 red chilli pepper, deseeded, cut into rings
- 0.25 tsp salt
- 1 kg sweet potato, cut into pieces
- salted water, boiling
- salt and pepper to taste
And that's how it's done
And that's how it's done
Using a mortar and pestle, finely grind the coriander with all the other ingredients up to and including the salt, mix with the oil. Put a frying pan on the heat, rub the seasoned oil into the duck breasts, fry for approx. 5 mins. on each side. Remove the pan from the heat, cover and leave in the pan to rest for approx. 10 mins.
Gently melt the reserved fat in a pan to create approx. 3 tbsp of liquid fat. Remove the remaining skin. Add the shallots, chilli peppers, sugar and salt, simmer for approx. 4 mins.
Boil the potatoes (uncovered) in salted water for approx. 20 mins. until soft, drain and return to the pan, mash with a potato masher or fork, season, plate up with the duck breasts and shallot & chilli oil.
