Name: Fragrant duck breasts with wild rice pilaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 2 duck breasts skin on; 1½ tsp garam masala; 1 tsp grated fresh root ginger; 1 tbsp butter; 1 tsp cumin seeds; 100g mixed basmati and wild rice; 300ml chicken or vegetable stock; 85g frozen pea; bunch spring onion finely sliced; 2 tbsp mango chutney to serve (we like Geeta's)

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Fragrant duck breasts with wild rice pilaf

Fragrant duck breasts with wild rice pilaf

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

Plus marinating

A star rating of 4.8 out of 5.18 ratingsRate

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

Freezable (Pilaf only can be frozen)

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Fresh tomato chutney

A star rating of 4.7 out of 5.8 ratings

Next, see our simple recipe for how to cook duck breast.

Ingredients

Nutrition

Units:

MetricUS

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 pea
bunch spring onion

finely sliced
2 tbsp mango chutney

to serve (we like Geeta's)

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Nutrition: per serving

kcal894
fat57g
saturates17g
carbs47g
sugars3g
fibre0g
protein54g
salt1.37g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2009

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A star rating of 4.8 out of 5.18 ratings

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