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Fragrant duck breasts with wild rice pilaf

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

  • Prep: 10 mins
    Cook: 20 mins
    Plus marinating
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 894
  • Carbohydrates 47
  • Saturated Fat 17
  • Sugar 3
  • Protein 54
  • Fat 57
  • Fibre 0
  • Salt 1.37

Nutrition per serving

  • Calories 894
  • Carbohydrates 47
  • Saturated Fat 17
  • Sugar 3
  • Protein 54
  • Fat 57
  • Fibre 0
  • Salt 1.37

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 peas
  • bunch spring onion, finely sliced
  • 2 tbsp mango chutney, to serve (we like Geeta's)

Tip

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.

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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