Fragrant duck breasts with wild rice pilaf

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• Beth

  24 December 2008

  Beth rated this recipe

  

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• Roberta

  09 February 2009

  Roberta commented on this recipe

  Is the garam masala and ginger to be rubbed on the duck skin or the other way round?

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• natalieaa

  20 February 2009

  natalieaa rated and commented on this recipe

  

  Lovely

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• Kezzie

  01 March 2009

  Kezzie rated and commented on this recipe

  

  I made this last night and it was lovely. I also added some ground coriander to the rice which made it even more fragrant. I will definately make this again.

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• Windydotcom

  12 March 2009

  Windydotcom commented on this recipe

  This recipe was really easy and extremely tasty. My partner made it for us then I made it for dinner with friends. I will certainly try it with chicken though as a Weight Watcher this, with the duck, was 17points (nearly a whole days worth for me). However, would certainly do it again for a dinner with friends or special occassion. Well done Good Food for printing the nutritional information on most of your recipes. At least I can work them in to my WW day.

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• The Farmers Wife

  18 December 2009

  The Farmers Wife rated and commented on this recipe

  

  Great Quick Easy Tea! I had planned to make the oriental duck salad tonight until it snowed so had to find something else to do with the defrosted duck breasts. I found this and it was lovely. I added leeks and mushrooms to the rice and a tablespoon of madras paste and this made a yummy moist and spicy dinner.

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• vintageclaret

  21 July 2010

  vintageclaret commented on this recipe

  This was so easy but so tasty! Will definitely make again. Left out the spring onion as boyfriend not a fan, and served with steamed green beans. Went down a storm, though probably not an every day meal as we usually try to eat heathily during the week, but for special occasions or a treat every now and then a big thumbs up!

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• vintageclaret

  21 July 2010

  vintageclaret rated this recipe

  

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• Windydotcom

  14 August 2010

  Windydotcom rated and commented on this recipe

  

  A really easy and tasty dish which impresses at dinner parties without the hassle. I also used Geetas Mango Chutney which has now overtaken Green Label as my favourite.

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• kriek

  12 September 2012

  kriek commented on this recipe

  Very easy, great taste (even my 11 year old thought this was very acceptable for 'foreign' food) and since I live in Italy Mango chutney is not easy to come by, I've made my own, using one of GoodFoods recipes.

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• Tweez

  08 January 2013

  Tweez rated and commented on this recipe

  

  Timings do NOT work. Rice still raw when duck was perfectly cooked. Duck was therefore duck ruined!

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• flopal

  02 May 2013

  flopal commented on this recipe

  Delicious but...most of the spice and ginger falls off into the frying pan and it was hard to taste them. The duck skin was not crisp either which was a shame. Next time I shall do it differently. I'll prick duck skin all over to allow fat to escape, place the breasts on wire rack on top of roasting pan then rub in spices and ginger plus a little sea salt and cook it skin side up in oven for 20 mins or until duck is pink. Then let it rest for only a minute or so. In meantime make the rice to which one could add all sorts of nice things - sugar snaps were nice with it. Then it should be a truly delightful dish. Will let you know...

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Ingredients

• 2 duck breasts , skin on
• 1½ tsp garam masala
• 1 tsp grated fresh root ginger

FOR THE PILAF

• 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)

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Pilaf only can be frozen

Ingredients

• 2 duck breasts , skin on
• 1½ tsp garam masala
• 1 tsp grated fresh root ginger

FOR THE PILAF

• 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)

PER SERVING

894 kcalories, protein 54.0g, carbohydrate 47.0g, fat 57.0 g, saturated fat 17.0g, fibre 0.0g, sugar 3.0g, salt 1.37 g

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