Pueblan almond duck recipe

• 4 Duck breasts, skin on, about 175-200g each
• 5 tbsp Olive oil
• 4 Tomatoes, roughly chopped
• 30 g (1.1oz) French bread, roughly torn into bite-sized pieces
• 60 g (2.1oz) Almonds
• 1 Cinnamon stick (5cm)
• 6 Whole cloves
• 2 Dried red chillies
• 300 ml (10.6fl oz) Chicken stock
• 1 pinch Sea salt and freshly ground black pepper
• 1 tbsp Flaked almonds, toasted, to serve

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. Heat 3 tablespoons of the oil in a large saucepan over a medium heat, then add the tomatoes, French bread, almonds, cinnamon, cloves and dried red chillies.
3. Give everything a good stir, so it all gets coated in the oil.
4. Fry for 4-5 minutes, or until the tomatoes start to break down, stirring occasionally so nothing burns.
5. Pour the tomato mixture into a food processor with 200ml/7fl oz/scant 1 cup water, then blend for 4-5 minutes until smooth.
6. Pour back into the pan and add the stock, stir well and bring to the boil over a high heat.
7. Reduce the heat to low and simmer gently, partially covered, for 25 minutes.
8. This will allow the liquid to reduce slightly and the flavours to develop.
9. Season the duck breasts on both sides with a little salt and pepper.
10. Heat the remaining 2 tablespoons of oil in a large frying pan over a medium heat, then cook the duck breasts for 5-6 minutes on each side, or until they are golden on the outside but still pink in the middle.
11. Remove the duck breasts from the pan, slice into 3 or 4 pieces and then return to the pan.
12. Reheat the sauce, then pour over the duck breasts.
13. Leave to rest for 5 minutes, then serve scattered with the flaked almonds.

skin, olive oil, tomatoes, bread, almonds, cinnamon, cloves, red chillies, chicken, salt, almonds

Taken from www.lovefood.com/guide/recipes/12628/john-gregorysmiths-pueblan-almond-duck (may not work)