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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Sautéed Duck Breasts on a Bed of Red Pepper and Spinach

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of