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Roman Duck

Recipe for 4

Ingredients


For the sauce

Instructions

  1. Cut the duck breast into diagonal slices, then marinate in the wine with the garlic and salt for 3 hours at room temperature.
  2. 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.
  3. 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. 
  4. 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.

 

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