Pueblan Almond Duck

Let's Cook

1. Step 1.

   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.

2. Step 2.

   Heat 3 tablespoons of the olive oil in a large saucepan over medium heat. Add the roughly chopped tomatoes, torn French bread, almonds, cinnamon stick, whole cloves, and dried red chillies. Stir well to coat everything in the oil. Fry for 4–5 minutes, stirring occasionally, until the tomatoes start to break down and nothing burns.

3. Step 3.

   Pour the tomato mixture into a food processor along with 200ml (scant 1 cup) water. Blend for 4–5 minutes until smooth. Return the puree to the saucepan, add the chicken stock, and stir well. Bring to a boil over high heat, then reduce the heat to low and simmer gently, partially covered, for 25 minutes, allowing the liquid to reduce slightly and the flavors to develop.

4. Step 4.

   While the sauce simmers, season the duck breasts on both sides with a little salt and pepper. Heat the remaining 2 tablespoons of olive oil in a large frying pan or skillet over medium heat. Cook the duck breasts for 5–6 minutes on each side, until golden on the outside but still pink in the middle. Remove the duck breasts from the pan, slice each into 3 or 4 pieces, then return the slices to the pan.

5. Step 5.

   Reheat the sauce, then pour it over the duck breasts in the pan. Let the dish rest for 5 minutes, then serve scattered with the toasted flaked almonds.