- 2 duck breast, skin on
- 1½ tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tsp grated fresh root ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
For the pilaf
- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp cumin seeds
- 100g mixed basmati and wild rice
- 300ml chicken or vegetable stock
- 85g frozen pea
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- bunch spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp mango chutney, to serve (we like Geeta's)
Want to see what this recipe costs at different supermarkets? Compare in one place here:
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.
Make with chicken
For 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.