Quick & Easy: Duck breast with a Moroccan aubergine stew and cubed potatoes
The Moroccan Stew is fantastic and uses up all my veg ends.
2 potatoes, diced into small chunks
4 cloves of garlic
An inch of fresh ginger
1 tsp ground coriander
2 tsp ground cumin
2 tsp turmeric
2 tbsp tomato puree
A little oil for cooking
Cut a whole aubergine into chunks, chop up peppers into chunks, chop up the onions and tomatoes into chunks. Chop the garlic and ginger.
Add a small amount of oil in a pan, and saute the garlic an ginger gently for a couple of minutes. Add in all the chunks of veg.
Stir in the spices and tomato puree. Simmer very gently for about 15mins stirring occasionally and then just pop it into the bottom of the oven as you are cooking the duck breast and potatoes.
Dice peeled potatoes and put into a roasting dish, toss in a little oil and then sprinkle with herbs and some salt and pepper. Place a rack over the top and place the duck breasts on, the fat will drip down over the potatoes and it will all be ready at the same time.
Enjoy with some steamed cauliflower.