-
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.
