Indian Spiced and Fruited Duck Breast Slices in Mushroom Purée

Name: Indian Spiced and Fruited Duck Breast Slices in Mushroom Purée
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: 1 fresh red or green chilli; 250g (8oz) mushrooms; 10 cardamom pods; 4 duck breast fillets, approx 1.15 kg (2¾lb) total weight; Salt; 150ml (¼ pint) chicken stock; 1 small red pepper; 3 blades mace, or 1 teaspoon ground mace; 500g (1lb) spinach, chopped roughly; Coriander leaves, to garnish; 6 cloves; 1½ teaspoons coriander seeds; 3 garlic cloves, chopped finely; 175g (6oz) seedless grapes; 2.5cm (1-inch) piece of fresh root ginger, chopped finely

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

If they are available, use Barbary duck breast fillets as they have a slightly more gamey flavour. Also, it is well worth buying the fresh spices and grinding them yourself in a coffee grinder or a mortar and pestle – their aroma is incomparable. This dish is excellent for entertaining as it can be prepared well in advance.

Ingredients

4 duck breast fillets, approx 1.15 kg (2¾lb) total weight
6

Europe
United Kingdom
Main course
Spicy
Gluten-free

Method

Prick the skin of the duck fillets all over with a fork. Heat a large, dry frying pan over a medium heat. Put the duck, skin side down, into the pan and fry just until the skin is golden brown and quite a lot of fat has run out. Using a slotted spatula, transfer the duck from the pan to a chopping board. Reserve the fat in the pan.

Now grind the cloves, cardamom, coriander seeds and mac