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Name: Fragrant Duck Breasts with Wild Rice Pilaf
Prep time: 20 min
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: 2 Duck breasts; 1 1/2 teaspoon Garam masala; 1 teaspoon Ginger mashed; -- for the pilaf --; 1 tablespoon Butter; 1 teaspoon Cumin seeds; 50 grams Basmati rice; 50 grams Wild rice; 300 mililiter Chicken or Vegetable stock; 85 grams Frozen peas; 6 Spring Onions; 2 tablespoons Mango chutney to serve

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INGREDIENTS

2 Duck breasts
1 1/2 teaspoon Garam masala
1 teaspoon Ginger ; mashed
-- for the pilaf --
1 tablespoon Butter
1 teaspoon Cumin seeds
50 grams Basmati rice
50 grams Wild rice
300 mililiter Chicken or Vegetable stock
85 grams Frozen peas
6 Spring Onions
2 tablespoons Mango chutney ; to serve

Servings

INSTRUCTIONS

1. Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins.

2. Heat oven to 220?c/fan 200?c/gas 7. Heat a heavy non-stick pan, then gently fry the duck, skin-side down, for 6-8 mins until the fat runs out being careful not to burn the duck then seal other side for 30 seconds

3. Pour off the excess fat halfway through. Transfer to a baking dish and roast, skin-side up, for15 mins, then leave to rest in a warm place for 10 mins.

4. 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 minutes.

5. Pour over the stock, cover partly with a lid,then simmer for 10 - 12 mins, adding the peas for the final 4 mins.

6. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste.

7. Slice the duck and serve with the rice and a spoonful of chutney.

NOTES

Can be served with tomato rice instead of pilaf rice

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Fragrant Duck Breasts with Wild Rice Pilaf

2  Duck breasts 
1 1/2 teaspoon Garam masala 
1 teaspoon Ginger mashed
  -- for the pilaf -- 
1 tablespoon Butter 
1 teaspoon Cumin seeds 
50 grams Basmati rice 
50 grams Wild rice 
300 mililiter Chicken or Vegetable stock 
85 grams Frozen peas 
6  Spring Onions 
2 tablespoons Mango chutney to serve

1. Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins.

3. Pour off the excess fat halfway through. Transfer to a baking dish and roast, skin-side up, for15 mins, then leave to rest in a warm place  for 10 mins.

4. 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 minutes.

5. Pour over the stock, cover partly with a lid,then simmer for 10 - 12 mins, adding the peas for the final 4 mins.

6. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste.

7. Slice the duck and serve with the rice and a spoonful of chutney.

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Nutrition

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Serving Size: 1 Serving (257g)
Recipe Makes: 2 Servings

Calories: 481
Calories from Fat: 248 (52%)

Amt Per Serving		% DV

	Total Fat 27.5g	37 %
	Saturated Fat 10.7g	53 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 3.4g
Cholesterol 123.3mg		38 %
Sodium 174.6mg		6 %
Potassium 609.9mg		16 %
Total Carbohydrate 29.3g		9 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 25.2g
Protein 28.9g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 481

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