Ingredients

duck breasts

1 tsp

sea salt

150ml

red wine

garlic cloves, unpeeled and bruised

1tbsp

extra virgin olive oil

For the sauce

handful of fresh coriander

1tsp

organic cumin seeds

organic black peppercorns

1tbsp

dried organic oregano

1tbsp

unrefined organic sugar

½ tsp

sea salt

1tbsp

white wine vinegar

15g

organic unsalted butter

1tbsp

organic plain flour

300ml

organic vegetable (or chicken) stoc, you can substitute with organic vegetable bouillon

This recipe is for marinaded duck so is full of spice and herb flavour. Takes time for the flavours to seep in, like all marinades, the longer you can leave it the better the end result.

Recipe for 4

Method

Cut the duck breast into diagonal slices, then marinate in the wine with the garlic and salt for 3 hours at room temperature.
Prepare the sauce as follows:
1. in a mortar or food processor, pound/grind together a handful of coriander leaves, cumin seeds, black peppercorns, oregano, sugar, sea salt and moisten with the vinegar;
2. make a roux with the flour and butter then slowly add 300ml of vegetable stock;
3. add the pounded/processed ingredients and simmer for 10 minutes, stirring regularly.
4. remove from the heat and keep warm.
Lift the duck out of the marinade and dry thoroughly. Strain the marinade. Heat with olive oil in a heavy frying pan and when really, really hot fry the duck breasts for 3 minutes on each side. Remove from the pan and keep warm.
Pour the marinade into the frying pan and reduce until 3tbsp left. Pour this over the duck and serve with the sauce. Serve with creamy mashed potatoes and braised celery.