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Fragrant duck breasts with wild rice pilaf

Fragrant duck breasts with wild rice pilaf

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A star rating of 4.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 2

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

  • Freezable (Pilaf only can be frozen)
Nutrition: per serving
HighlightNutrientUnit
kcal894
fat57g
saturates17g
carbs47g
sugars3g
fibre0g
protein54g
low insalt1.37g
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Ingredients

For the pilaf

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.

Goes well with

Recipe from Good Food magazine, January 2009

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A star rating of 4.8 out of 5.11 ratings
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