Pueblan Almond Duck from Mighty Spice Cookbook by John Gregory-Smith
Remove the duck breasts from the refrigerator at least 30 minutes before cooking, so they are not too cold to cook perfectly in the middle. Heat 3 tablespoons of the oil in a large saucepan over a ...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 60 g/2¼ oz/heaped ⅓ cup almonds
- 5 cm/2 in cinnamon stick
- 4 tomatoes, roughly chopped
- 30 g/1 oz French bread, roughly torn into bite-sized pieces
- 4 duck breasts, skin on, about 175–200 g/6–7 oz each
- 5 tbsp olive oil
- 2 dried red chillies
- 6 whole cloves
- sea salt
- freshly ground black pepper
- 300 ml/10½ fl oz/scant 1¼ cups chicken stock
- 1 tbsp flaked almonds, toasted, to serve
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Pueblan almond duck recipe
lovefood.com
Duck Tostadas with Black Beans & Salsa from Mighty Spice Express Cookbook by John Gregory-Smith
app.ckbk.com
Great Eastern Duck Salad from Mighty Spice Express Cookbook by John Gregory-Smith
app.ckbk.com
Divine duck recipe
en.petitchef.com
Thai Red Duck Curry from Mighty Spice Cookbook by John Gregory-Smith
app.ckbk.com
Slow-Cooker Duck Breasts
master-recipes.com
Duck Breasts with Honey and Vinegar from Sud de France by Caroline Conran
app.ckbk.com
Roasted Duck Breast | cooking | dinner | dinner ideas
m.tastelife.tv