Fragrant duck breasts with wild rice pilaf

Latest comments and suggestions

• Beth

  24 December 2008

  Beth rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• natalieaa

  20 February 2009

  natalieaa rated and commented on this recipe

  

  Lovely

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vintageclaret

  21 July 2010

  vintageclaret rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8824/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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, sugar 3g, salt 1.37 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.