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.
Can be served with tomato rice instead of pilaf rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (257g)|
|Recipe Makes: 2 Servings|
|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 %|
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Calories per serving: 481
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