Indian Spiced and Fruited Duck Breast Slices in Mushroom Purée

Preparation info
  • Serves


    • Difficulty


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.


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


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