Fragrant duck breasts with wild rice pilaf

Recipe uploaded by

Jennifer Joyce

3 ratings

Recipe by Jennifer Joyce

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1. Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
2. 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.
3. 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.

PER SERVING

894 kcalories, protein 54g, carbohydrate 47g, fat 57 g, saturated fat 17g, fibre 0g, salt 1.37 g

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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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• Gail

  12 March 2009

  Gail 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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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 54g, carbohydrate 47g, fat 57 g, saturated fat 17g, fibre 0g, salt 1.37 g

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