Indian spiced duck breast
I had a pack of duck breasts in the freezer & the need for a quick tea.... I haven't seen much duck breast used in Indian cookery but I did find a couple of recipes which refered to a French influence in certain areas of India. This was a fairly quick & simple recipe I made up based on my spice box! But it was damn tasty. Firstly I mixed ground cumin, garam masala & corriander. The duck skin was scored & the spice rub applied & left to marinade in the fridge. When cooking, it was cooked skin side down for quite a while to render out the fat & crisp the skin before flipping over & cooking to the required 'doneness' i.e. nice & pink. The left over duck fat in the pan was then used to cook off some potatoe slices. Add some quick blanched greens & you have yourself a (reasonably) quick & tasty tea.
