Pueblan Almond DUCK
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
Pan-seared duck breasts are served with a rich, spiced almond and tomato sauce made with cinnamon, cloves, and dried red chilies.
Ingredients
- 4 duck breasts, skin on
- 73.9 ml olive oil
- 4 tomatoes roughly chopped
- 30 g French bread roughly torn into bite-sized pieces
- 60 g almonds
- 5 cinnamon stick
- 6 whole cloves
- 2 dried red chillies
- 300 ml chicken stock
- sea salt
- freshly ground black pepper
- 14.8 ml flaked almonds toasted
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 71 mg
- Iron: 2.71 mg
- Magnesium: 80.3 mg
- Phosphorus: 206 mg
- Potassium: 696 mg
- Zinc: 1.58 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 duck breasts, skin on
- 73.9 ml olive oil
- 60 g almonds
- 5 cinnamon stick
- 6 whole cloves
- 2 dried red chillies
- 300 ml chicken stock
- sea salt
- freshly ground black pepper
Prepare
- 4 tomatoes, roughly chopped
- 30 g French bread, roughly torn into bite-sized pieces
- Toast 14.8 ml flaked almonds
Let's Cook
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Step 1.
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.
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Step 2.
Heat 3 tablespoons of the olive oil in a large saucepan over medium heat. Add the roughly chopped tomatoes, torn French bread, almonds, cinnamon stick, whole cloves, and dried red chillies. Stir well to coat everything in the oil. Fry for 4–5 minutes, stirring occasionally, until the tomatoes start to break down and nothing burns.
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Step 3.
Pour the tomato mixture into a food processor along with 200ml (scant 1 cup) water. Blend for 4–5 minutes until smooth. Return the puree to the saucepan, add the chicken stock, and stir well. Bring to a boil over high heat, then reduce the heat to low and simmer gently, partially covered, for 25 minutes, allowing the liquid to reduce slightly and the flavors to develop.
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Step 4.
While the sauce simmers, season the duck breasts on both sides with a little salt and pepper. Heat the remaining 2 tablespoons of olive oil in a large frying pan or skillet over medium heat. Cook the duck breasts for 5–6 minutes on each side, until golden on the outside but still pink in the middle. Remove the duck breasts from the pan, slice each into 3 or 4 pieces, then return the slices to the pan.
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Step 5.
Reheat the sauce, then pour it over the duck breasts in the pan. Let the dish rest for 5 minutes, then serve scattered with the toasted flaked almonds.