Fragrant Duck Breasts With Wild Rice Pilaf
This aromatic duck breast dish is a delightful fusion of flavors. Garam masala and ginger add depth to the succulent duck, while the rice cooked in a fragrant stock is studded with vibrant peas and spring onions. A dollop of mango chutney on the side perfectly complements the rich and spiced elements of this dish.
— Constant Cookbook
Ingredients
- 2 duck breasts , skin on
- 1½ tsp garam masala
- 1 tsp grated fresh root ginger
- 1 tbsp butter
- 1 tsp cumin seeds
- 100g mixed basmati and wild rice
- 300ml chicken or vegetable stock
- 85g frozen peas
- bunch spring onion , finely sliced
- 2 tbsp mango chutney , to serve (we like Geeta's)
Instructions
- Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
- Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
- While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 894 calories
- Fat Content: 57 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 3 grams sugar
- Protein Content: 54 grams protein
- Sodium Content: 1.37 milligram of sodium
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