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Fragrant Duck Breasts With Wild Rice Pilaf

Country.Chef's picture
Ingredients
  Duck breasts 2 (Skin On)
  Garam masala 1 1⁄2 Teaspoon
  Grated ginger 1 Teaspoon
  Butter 1 Tablespoon
  Cumin seeds 1 Teaspoon
  Mixed basmati and wild rice 4 Ounce (100 Gram)
  Vegetable stock 300 Milliliter
  Frozen peas 3 Ounce (85 Gram)
  Spring onions 1 Bunch (100 gm), finley sliced
  Mango chutney 2 Tablespoon
Directions

GETTING READY
1) Score criss-crossed lines into the duck skin. Season with garam masala and ginger by rubbing thoroughly. Refrigerate to chill for 30 minutes.
2) Preheat oven to 200C/fan 180C/gas 6.

MAKING
3) In a heavy, non-stick pan, heat oil to fry the duck gently in skin-side down position, for 10 minutes or until the fat comes out. Discard the excess fat halfway through.
4) Use a baking dish to place the duck.
5) Place the baking dish inside the oven to roast in skin-side up position for around 10 minutes. Leave the duck to rest.
6) In another pan, melt butter. Add cumin seeds, fry for 2-3 minutes, then stir in the rice for another few minutes.
7) Pour over the stock, cover partly with a lid, and simmer for 10-12 minutes, adding the peas for the final 4 minutes.
8) When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste.

SERVING
9) Slice the duck and serve with rice and a spoonful of chutney.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Rice
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes
Servings: 
2

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