duck breasts with tomatoes, jalapeños and green olives

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Duck breasts with tomatoes, jalapeños and green olives

Masterchef winner Thomasina Mier’s spicy duck recipe is perfect for a relaxed dinner with friends.

2 medium duck breasts (about 240g each)

2 tbsp duck fat, lard or olive oil, plus extra for brushing the skin

5 small banana shallots or 2 large ones, sliced

6 garlic cloves, crushed

2 x 400g tins plum tomatoes

Small bunch each of fresh thyme and marjoram, roughly chopped

50g pickled jalapeño chillies, roughly chopped (the delicious. food team used Discovery Extra Hot, widely available)

Good pinch of brown sugar

250-300ml good-quality chicken or duck stock

100g green olives, stoned and roughly chopped

2-3 bay leaves

100ml reposado tequila (or use any tequila available)

Steamed rice to serve

Ingredients

Meals & Dishes