Garam masala duck with peas and fragrant rice

Hey Jude's Note:

I was intimidated about trying to cook Indian dishes until I found this quick and easy recipe. Delicious and great to do any day of the week, even a work day! And, it just serves 2 so it was perfect for my husband and myself. This is from the Chicago Tribune Good Eating.

• Total Time: 28 mins
• Prep Time: 10 mins
• Cook Time: 18 mins

Ingredients:

Servings: 2

• 2 tablespoons butter
• 2⁄3; cup rice
• 4 whole cloves
• 1 cinnamon stick
• 1 (14 ounce) can light coconut milk
• 1⁄3; cup water
• 1 tablespoon vegetable oil
• 2 duck breasts , halves trimmed of fat
• 2 teaspoons garam masala
• ½ teaspoon salt , plus more to taste
• 1 teaspoon fresh ground pepper
• 1 cup frozen peas
• 1 (6 ounce) container plain yogurt , at room temp
• fresh cilantro stem

Directions:

1. Melt butter in a large saucepan over medium heat; add rice, cloves and cinnamon and cook, stirring, 1 minute.
2. Stir in 1 1/3 C.
3. of the coconut milk and water, heat to boiling; reduce heat.
4. Cover; simmer until just tender, about 15 minutes.
5. Meanwhile, heat oil in a skillet over high heat.
6. Season all sides of the duck with garam masala, salt and pepper.
7. Cook duck breast, skin side down, until browned, about 4 minutes.
8. Turn; cook almost to desired doneness, about 3 minutes for medium-rare, and remove to a carving board; let rest for 5 minutes.
9. Stir remaining coconut milk and peas into hot skillet, scraping up browned portions.
10. Cook over low heat until peas are crisp-tender, about 2 minutes, and remove from heat; stir in yogurt and add salt if needed.
11. Slice duck thinly on the diagonal.
12. Remove cinnamon and cloves from rice and spoon rice onto serving plates; top with sliced duck.
13. Pour sauce over the top and garnish with sprigs of cilantro.