SWEET AND SPICED DUCK BREAST SALAD WITH A DUO OF PEACHES
Recipe Laurent Deslandes
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
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.