Five-spice duck breasts with chilli oil

Five-spice duck breasts with chilli oil

Total: 1 hr | Active: 1 hr
lactose-free, gluten-free
Nutritional value / people: 587 kcal
, Fat: 23 g
, Carbohydrate: 44 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tsp coriander seeds
1 tsp black pepper
½ tsp cumin
½ tsp cinnamon
½ tsp ground cardamom
¾ tsp salt
2 tbsp olive oil
4 duck breasts (approx. 250 g each), fat removed, set aside
3 shallots, sliced
3 red chilli peppers, deseeded, cut into rings
2 pinches cane sugar
¼ tsp salt
1 kg sweet potatoes, cut into pieces
salted water, boiling
salt and pepper to taste
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How it's done

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Using a mortar and pestle, finely grind the coriander with all the other ingredients up to and including the salt, mix with the oil. Put a frying pan on the heat, rub the seasoned oil into the duck breasts, fry for approx. 5 mins. on each side. Remove the pan from the heat, cover and leave in the pan to rest for approx. 10 mins.

Gently melt the reserved fat in a pan to create approx. 3 tbsp of liquid fat. Remove the remaining skin. Add the shallots, chilli peppers, sugar and salt, simmer for approx. 4 mins.

Boil the potatoes (uncovered) in salted water for approx. 20 mins. until soft, drain and return to the pan, mash with a potato masher or fork, season, plate up with the duck breasts and shallot & chilli oil.

Good to know
Tip: Instead of 4 duck breasts, use 2 large duck breasts (approx. 400 g each), fry for approx. 7 mins. on each side.


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