Prep 10 mins
Cook 18 mins
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.
- 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
- 1⁄2 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
- Melt butter in a large saucepan over medium heat; add rice, cloves and cinnamon and cook, stirring, 1 minute.
- Stir in 1 1/3 C.
- of the coconut milk and water, heat to boiling; reduce heat.
- Cover; simmer until just tender, about 15 minutes.
- Meanwhile, heat oil in a skillet over high heat.
- Season all sides of the duck with garam masala, salt and pepper.
- Cook duck breast, skin side down, until browned, about 4 minutes.
- Turn; cook almost to desired doneness, about 3 minutes for medium-rare, and remove to a carving board; let rest for 5 minutes.
- Stir remaining coconut milk and peas into hot skillet, scraping up browned portions.
- Cook over low heat until peas are crisp-tender, about 2 minutes, and remove from heat; stir in yogurt and add salt if needed.
- Slice duck thinly on the diagonal.
- Remove cinnamon and cloves from rice and spoon rice onto serving plates; top with sliced duck.
- Pour sauce over the top and garnish with sprigs of cilantro.