Method
PREHEAT THE OVEN to 200°C/400°F/Gas 6. Trim and score the skin on the duck breasts, and put them in a small roasting tin. Peel and crush over the garlic, and add the smoked paprika, chilli powder, oil and a good pinch of salt. Mix well so that the duck is completely coated. Turn the duck skin-side up, then roast for 25–30 minutes until golden on the outside and juicy and pink in the centre.
MEANWHILE, DRAIN AND RINSE the beans and tip them into a saucepan over a medium heat. Mash the beans, using a potato masher, until fairly smooth, then add 55ml/1.fl oz/scant . cup water, the olive oil and cumin. Squeeze in the juice from the lime, season with salt and pepper, and mix well. Bring to the boil, reduce the heat to low and cook for 8–10 minutes, stirring occasionally, until warmed through and thick. Remove from the heat, cover and leave to one side.
TO MAKE THE SALSA, peel the onion and cut it into quarters, then chuck it into a food processor, and add the sun-dried tomatoes, smoked paprika and a pinch of salt. Squeeze in the juice from the lime, blend until smooth, then pour into a serving bowl.
FINELY SLICE the lettuce and coriander, then put them on to a serving plate. Put the tortillas on four serving plates and cover each one with the beans. Slice up the duck and put on top of the beans. Serve with the salad and salsa.
Mighty Spice Express Cookbook by John Gregory-Smith © John Gregory-Smith, 2013 published by Nourish Books, London
Hardback
£20.00
Ingredients
FOR THE ROAST DUCK
4 duck breasts (about 150g/5.oz
each)
4 garlic cloves
2 tsp smoked paprika
½ tsp chilli powder
2 tbsp olive oil
FOR THE BLACK BEANS
400g/14oz/2 cups tinned black
beans
2 tbsp olive oil
1 ½ tsp ground cumin
½ lime
sea salt and freshly ground black
pepper
FOR THE SALSA
1 red onion
115g/4oz/heaped . cup drained
sun-dried tomatoes in oil
1 tsp smoked paprika
½ lime
TO SERVE
1 lettuce
2 large handfuls of coriander
leaves
4 large tortillas
