Garam masala duck with peas and fragrant rice

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READY IN: 28mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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