FRAGRANT DUCK BREASTS WITH WILD RICE PILAF

Fragrant duck breasts with wild rice pilaf image

Make a smart Indian-inspired supper for two using storecupboard ingredients

Provided by Jennifer Joyce

Time 30m

Number Of Ingredients 10

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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 pea
bunch spring onion , finely sliced
2 tbsp mango chutney , to serve (we like Geeta's)

Steps:

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.

Nutrition Facts : Calories 894 calories, Fat 57 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Protein 54 grams protein, Sodium 1.37 milligram of sodium