What I love about this dish is the distinctive flavour. So many dishes are variations on a theme - Asian spice, Italian tomato base or Curry. Welcome to something unique. It's very easy to make and I find the aromatic spices both comforting and moreish!
350g duck mini fillets
2tsp wholemeal flour
1tsp ground cumin
1/4 tsp turmeric
1/4 tsp ground coriander
pinch cinnamon
4 cloves
2 tbsp olive oil
2 onions, sliced
2 garlic cloves, crushed
1 carrot, grated
1 yellow pepper, diced
250ml stock (I use chicken stock)
100ml white wine
1 x 400g tin chopped tomatoes
1 x 400g tin cannelini beans, drained
Coat the duck in the dry ingredients.
Heat 2 tbsp olive oil in a pan and brown the coated duck. Set aside.
Into the duck pan, fry the onion, garlic, carrot and pepper for 5 minutes in the remaining duck fat. Scrape up the brown bits.
Add the stock, wine, tomatoes, beans and the browned duck.
Simmer for 25 minutes with the lid on.
Serve with brown rice and / or cauliflower cheese
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