Fragrant duck breasts with wild rice pilaf
Make a smart Indian-inspired supper for two using storecupboard ingredients
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Prep:10 mins
Cook:20 mins
Plus marinating - Serves 2
- Easy
Nutrition per serving
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kcal 894
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fat 57g
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saturates 17g
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carbs 47g
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sugars 3g
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fibre 0g
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protein 54g
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salt 1.37g
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)
Tip
Make with chickenFor a healthier alternative, you can make this with chicken breasts. Brown the chicken, skin-side down, for 5 mins, then roast for 15 mins until cooked through. Leave to rest before serving as above.
Method
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.
