Fresh tomato chutney
A fresh Indian accompaniment that goes well with naan bread dippers or poppadums - good for a New Year or Diwali buffet
Fragrant duck breasts with wild rice pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 2
Skip to ingredients
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 onionfinely sliced
- 2 tbsp mango chutneyto serve (we like Geeta's)
Nutrition: per serving
- kcal894
- fat57g
- saturates17g
- carbs47g
- sugars3g
- fibre0g
- protein54g
- salt1.37glow
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.
