Fragrant Duck Breasts with Wild Rice Pilaf
Over a year ago
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Ingredients
- 2 duck breasts. skin on
- 1 ½ tsp garam masala
- 1 tsp grated fresh root ginger
- 1 tbsp butter
- 1 tsp cumin seeds
- 100g/4oz mixed basmati and wild rice
- 300ml/½pt chicken or vegetable stock
- 85g/3oz frozen peas
- Bunch of spring onions. finely sliced
- 2 tbsp mango chutney. to serve
Accompaniment
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Description
A special supper for two, or the fragrant duck breasts with wild rice pilaf recipe could be doubled easily for entertaining
Method
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1
Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 minutes.
Heat oven to 200c/fan 180c/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for ten minutes until the fat runs out.
Pour off the excess fat halfway through. Transfer to a baking dish and roast, skinside up, for ten minutes, then leave to rest.
While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for two to three minutes, then stir in the rice for another few minutes.
Pour over the stock, cover partly with a lid, then simmer for ten to 12 minutes, adding the peas for the final four minutes.
When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste.
Slice the duck and serve with the rice and a spoonful of chutney.
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