Ingredients:
Pit the olives and clean the spring
onions. Place in a mixer and blend together.
Score the skin of the duck breast with a knife. Sprinkle with salt and pepper
and brown in a non-stick pan without the addition of cooking fat or oil for 2
minutes on each side. Discard the fat that collects and pat each breast with
absorbent paper in order to remove any fat left. Spread the olive paste on the
skin side of each breast. Place the breasts in an ovenproof dish and cook in a
pre-heated oven at 250C for about 6 minutes. Remove from the oven, wrap in
aluminium foil; return them to the oven for a further 4 minutes, with oven off.
Serve cut into long strips and pour over the flavoured oil. Garnish with a baked
potato and cherry tomatoes flavoured with garlic, bay leaf and fresh oregano.
