Duck Breast with Samfaina
duck breast

Ingredients (for 2)

  • 1 duck breast (500g)
  • salt and pepper
  • 300g aubergine
  • 200g mixed bell peppers
  • 10g garlic
  • 150g onions
  • 300g tomatoes
  • 250g courgettes
  • 40g extra virgin olive oil


  1. Duce the aubergine, place inside the colander and sprinkle with salt. 
  2. Score duck skin, season with salt and pepper and sear it in a deep pan on a low flame. Once enough fat comes out, increase the heat to medium and sear duck breast from all sides. Then leave the duck breast to rest.
  3. In the duck fat sear peppers, then close the lid and cook them for about 10 min or until soft. Then place the peppers into the bowl and cover with a plate or a cling film.
  4. Into the same pan add some olive oil (or you can use duck fat), onions and garlic. Saute for around 5-7 min. Add the aubergine. Cover the pan with a lid and cook for about 5-7 min. 
  5. Add diced courgettes and grated tomatoes. Cook uncovered for around 7-10 min. 
  6. Add skinned, seeded and diced peppers. Season with salt and pepper and place duck on top. Switch off the heat, but leave the pan on a stove. Duck cooked this way will be cooked pink. If you want the duck to be cooked medium or well done, you should braise it separately with a small amount of samfaina, so the vegetables are not being overcooked. 
  7. When the duck is cooked to your desired doneness, rest it for a few minutes and slice thinly. Enjoy!

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