for 4 person

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 breast (approx. 250 g each), fat removed, set aside

3	shallots, sliced
3	red chilli peppers, deseeded, cut into rings
2 pinch	cane sugar
¼ tsp	salt

1 kg	sweet potatoes, cut into pieces
	salted water, boiling
	salt and pepper to taste

How it's done

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.

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