Duck breasts with tomatoes, jalapeños and green olives

Duck breasts with tomatoes, jalapeños and green olives
  • Serves icon Serves 4-5
  • Time icon Takes 15 minutes to make, 1 hour 10 minutes to cook, plus at least 2 hours salting

Masterchef winner Thomasina Mier’s spicy duck recipe is perfect for a relaxed dinner with friends.

Nutrition: per serving

Calories
325kcals
Fat
15.7g (4.2g saturated)
Protein
22.1g
Carbohydrates
10g (6.1g sugars)
Fibre
2.9g
Salt
1.3g
Calories
325kcals
Fat
15.7g (4.2g saturated)
Protein
22.1g
Carbohydrates
10g (6.1g sugars)
Fibre
2.9g
Salt
1.3g

(BASED ON 5)

Ingredients

  • 2 medium duck breasts (about 240g each)
  • 2 tbsp duck fat, lard or olive oil, plus extra for brushing the skin
  • 5 small banana shallots or 2 large ones, sliced
  • 6 garlic cloves, crushed
  • 2 x 400g tins plum tomatoes
  • Small bunch each of fresh thyme and marjoram, roughly chopped
  • 50g pickled jalapeño chillies, roughly chopped (the delicious. food team used Discovery Extra Hot, widely available)
  • Good pinch of brown sugar
  • 250-300ml good-quality chicken or duck stock
  • 100g green olives, stoned and roughly chopped
  • 2-3 bay leaves
  • 100ml reposado tequila (or use any tequila available)
  • Steamed rice to serve

 

 

Method

  1. Season the duck breasts well with salt and pepper, then leave in the fridge overnight, covered, or for at least 2 hours (see Know-how). Before cooking, bring to room temperature.
  2. Preheat the oven to 200°C/fan180°C/gas 6. Heat the fat in a large pan, add the shallots and garlic and fry gently over a medium heat for 10 minutes until the shallots are soft. Add the tomatoes, herbs and chillies, season well with salt, pepper and a good pinch of brown sugar and simmer for 20 minutes, breaking up the plum tomatoes with a wooden spoon. Add the stock, olives, bay leaves and tequila, turn up the heat a little and reduce the sauce for a further 30 minutes or until it has thickened slightly and turned glossy.
  3. Score the skin of the duck breasts and brush with oil. Heat a non-stick frying pan over a high heat and, when it’s smoking hot, cook the duck breasts skin-side down for 5-7 minutes or until the skin is really crisp. Turn and cook for a further 4-5 minutes on the other side then transfer to a roasting tin. Cook in the oven for 5 minutes. Add any fat from the frying pan to the sauce.
  4. Remove the duck and rest, covered in foil, for 8 minutes to allow the juices to run back into the meat. When the breasts have rested, thinly slice and add any cooking juices to the sauce. Serve the slivers of meat over some of the hot sauce with steamed rice.

delicious. tips

  1. Salting the duck well in advance ensures the meat has maximum flavour and retains its juiciness when cooked.

  2. Freeze the sauce in batches and reheat from frozen.

  3. Reposado tequila has been aged in wooden barrels for a while to give it a more complex or smoky character.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Duck recipes

Sticky marmalade duck

Don’t have time to make duck a l’orange? Try this Chinese-style cheat’s version of sticky...

Save recipe icon Save recipe icon Save recipe

Duck recipes

Duck, pork belly and green olive terrine

Henry Harris’ duck terrine recipe is a great starter for Christmas or, indeed, a swish...

Save recipe icon Save recipe icon Save recipe

Fig recipes

Duck with fig, pine nut and mint couscous

Fruity couscous is a perfect match to this duck recipe.

Save recipe icon Save recipe icon Save recipe

September seasonal recipes

Duck with spiced plums

This is a hearty, fruity yet amazingly low-cal Chinese-inspired duck recipe that makes use of...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine