Fragrant duck breasts with wild rice pilaf

Fragrant duck breasts with wild rice pilaf

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(8 ratings)

Prep: 10 mins Cook: 20 mins Plus marinating

Easy

Serves 2
Make a smart Indian-inspired supper for two using storecupboard ingredients

Nutrition and extra info

  • Pilaf only can be frozen

Nutrition: per serving

  • kcal894
  • fat57g
  • saturates17g
  • carbs47g
  • sugars3g
  • fibre0g
  • protein54g
  • salt1.37g
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Ingredients

  • 2 duck breast, skin on
  • 1½ tsp garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp grated fresh root ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the pilaf

  • 1 tbsp butter

    Butter

    butt-err

    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

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • bunch spring onion, finely sliced

    Spring onion

    sp-ring un-yun

    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)

Method

  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.

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Comments (10)

flopal's picture

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...

tharrison66's picture
5

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

krieken's picture

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.

gail101's picture
5

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.

clarebearthomas's picture
4

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!

yummyfw's picture
5

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.

gail101's picture
5

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.

sparkydog's picture
5

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.

camrob79's picture

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

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