Luv-a-Duck Recipes

Quick Tip cooking duck

Pickled Rice with Duck Kebabs

from Everyday Gourmet with Justine Schofield


2 Luv-a-Duck Duck Breasts, cut into 6 pieces
½ tsp. each of cinnamon, clove powder
2 cloves garlic, minced
3 tbs. vegetable oil
1 red onion, cut into squares
3 clove
2 cinnamon sticks
1 tsp. mustard seeds
1 tsp. turmeric
3 cups of basmati rice, washed
1 cup of coconut milk
1 ½ cups of water
3 tsp. Indian- style mango pickles
Yoghurt, to serve  

Equipment required

  • Large pot
  • Chopping board
  • Chefs knife
  • Dessertspoon
  • Tongs
  • Serving plates
  • Bowls

Products used

Fresh Duck Breasts

Fresh Duck Breasts


  1. Place the duck in a glass bowl and add the cinnamon, clove, garlic, salt and 1 tbs. oil. Mix with your hands and thread meat onto 4 skewers, placing a piece of onion between each piece of meat.
  2. To make the rice, add 2 tbs. of oil to a heavy based pan add the spices. Toast for 1 minute and then add the rice. Coat the rice in oil and then add the coconut, water and pickles. Bring to the boil and then place the lid on and turn the heat down to a low simmer. Cook for 15-20 minutes.
  3. Heat a grill pan and cook the duck for 6-8 minutes turning every two minutes. Serve with the rice and yoghurt.

LUV to Help You

Products used

Fresh Duck Breasts

Fresh Duck Breasts

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