Recipe Sections
4
To add some kick to this dish add 1 red bullet chilli deseeded and chopped.
There are many types of rice and many ways to cook it.
This is a variation of what is called a pilaf where you add twice the amount of liquid to rice and cook covered for 18 minutes.
With the addition of some duck and vegetables this makes this a great one pot easy meal.
2 Luv-a-Duck duck breasts
1 cup basmati rice
1 brown onion, diced
1 clove garlic, crushed
1 cardamom pod
1 bay leaf
1/2 teaspoon turmeric
Salt and pepper
1 red capsicum
2 cups duck stock
1/2 preserved lemon, flesh removed and chopped
1/2 cup green peas
Garnish:
Flat leaf parsley, chopped
Coriander, chopped
2 tbsp toasted pine nuts
Pre-heat oven to 180C
Season the duck breast with salt and pepper and seal in a frypan for 3-5 minutes on both sides, once sealed place into the oven on a ovenproof tray for 5-8 minutes.
Pour off any excess fat from the frypan and lightly cook the onion and garlic in the residual duck fat.
Add the rice and stir well add the cardamom pod, bay leaf, turmeric, and red capsicum.
Add the stock, preserved lemons, peas and bring to the boil.
Place into an oven proof dish with a cover or tin foil.
Place in the oven 180C for 18 minutes
When removed from the oven the liquid should all be absorbed and the rice cooked.
Slice the duck breast up and add to the pilaf.
Spoon into a serving dish and sprinkle the pine nuts, chopped parsley and coriander over and serve.