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This recipe has been influenced by the spice trade. It is an interesting and different flavour combination that marries well with the subtle flavour of the duck. When roasted the marinade takes on a smokey character making it irresistibly delicious.
- 2 × duck breasts (340g each)
- 2 star anise
- 5 whole cloves
- 5 green cardamon pods
- 10 black peppercorns
- 1 × 3cm piece cinnamon stick or ½ ground cinnamon
- 500ml fresh coffee
Preparation Time: 10 minutes (+ 12 hours marinating)
Cooking Time: 10 minutes
- Brew the coffee and pour into a bowl large enough to hold the duck breasts. Leave it to cool to room temperature.
- Heat a frying pan over a medium heat for 5 minutes, then place all the spices into the pan and toss them around for about 2 minutes until they are slightly toasted. Remove the spices from the pan and put them into the bowl with the coffee. (If using ground cinnamon do not put it into the pan, just put it straight into the bowl.)
- Score the duck breasts on the fat side to achieve a lattice effect.
- Place the duck breasts into the cooled aromatic coffee marinade, cover it with cling-film/plastic-wrap and place it into the fridge for 12 hours or overnight.
- Preheat the oven to 180°c.
- Remove the duck breasts from the marinade and pat them dry with kitchen paper. Then heat a frying pan over a medium heat for 5 minutes and put in the duck breasts fat side down. Cook them for 4 minutes, until the fat is a golden brown colour and then turn the breasts over and cook them for a further 1 minute.
- Remove the breasts from the pan and place them onto a baking tray, put this into the oven for 5 minutes (to get medium/pink).
- Pour the marinade through a sieve into the frying pan and boil it until it has reduced by ½. This will be the sauce.
- Remove the duck breasts from the oven and let them rest for 5-10 minutes before serving. We served it on wilted baby leaf spinach with a piped tower of mashed potato and the sauce.