Recipe Lau­rent Des­lan­des

House and Leisure Food - - CONTENTS -

½t dried chilli ½t co­rian­der seeds 1 cin­na­mon stick 1 star anise 100g palm sugar 50ml white vine­gar 4 duck breasts 10ml Caber­net

Sauvi­gnon vine­gar 250ml wa­ter 50ml vir­gin olive oil 1t pink pep­per­corns, crushed 4 peaches 2 av­o­ca­dos 12 baby toma­toes, peeled sea salt and milled

black pep­per olive oil for roast­ing 200g baby spinach

Serves 4

Place all spices in a dry fry­ing pan and roast un­til fra­grant, then blend or crush us­ing a pes­tle and mor­tar. Place the palm sugar in a saucepan over a medium heat un­til it has melted. Add the spice mix­ture, deglaze with the white vine­gar and leave it to re­duce un­til the mix­ture re­sem­bles a thick paste.

Sear the duck breasts on the skin side only, un­til brown and crisp. Place them on a bak­ing tray and pour the spiced sauce over them. Bake un­der a hot grill for three min­utes, re­move and deglaze the bak­ing tray with Caber­net Sauvi­gnon vine­gar. Add the wa­ter and re­duce un­til thick. Al­low the duck breasts to rest for eight min­utes and slice thinly. Strain the liq­uid into a jug, and add the olive oil and pink pep­per­corns to make a dress­ing.

Halve and de-pip two peaches. Place them on a bak­ing tray and grill for four min­utes, then re­move from the oven, peel and slice. Slice the re­main­ing peaches into eight seg­ments each. Slice the av­o­ca­dos. Roast the toma­toes with salt, pep­per and a lit­tle olive oil for two min­utes. Toss the baby spinach and toma­toes in the dress­ing. Ar­range all the in­gre­di­ents on a plate, add the sliced duck and driz­zle the dress­ing on top.

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