Sautéed Duck Breasts on a Bed of Red Pepper and Spinach

Name: Sautéed Duck Breasts on a Bed of Red Pepper and Spinach
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 large garlic cloves, chopped finely; 2 large duck breasts fillets (625–750g/1¼–1½ lb. total weight); 2 teaspoon coriander seeds; 1 teaspoon black peppercorns; 1 rounded teaspoon dried oregano; 7 tablespoons olive oil; Sea salt; 2 tablespoons pumpkin seeds (optional); 250g (8oz) small leaf spinach; Generous handful of lovage leaves or flat leaf parsley, chopped; 1 large onion, chopped; 3 large red peppers; 1 dessertspoon caster sugar; 3 pinches of chilli powder; Juice of 1 lemon

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

If possible, use Barbary duck with its lovely gamey flavour for this dish.

Ingredients

2 large duck breasts fillets (625–750g/1¼–1½ lb. total weight)
2 teaspoo

Europe
United Kingdom
Main course
Spicy
Gluten-free

Method

Remove and discard the skin of the duck fillets. Then slice the meat across in 3 mm (⅛-inch) slices and put into a bowl. Put the coriander seeds and black peppercorns into a pestle and mortar and grind the