Make a smart Indian-inspired supper using storecupboard ingredients and some easy-to-cook duck breasts.
– Takes 30 minutes • Serves 2 (easily doubled).
– 2 duck breasts, skin on.
– 1½ tsp garam masala.
– 1 tsp grated fresh root ginger.
– 2 tbsp mango chutney, to serve.
– FOR THE PILAF.
– 1 tbsp butter.
– 1 tsp cumin seeds.
– 100g/4oz mixed basmati and wild rice.
– 300ml/½ pint chicken or vegetable stock.
– 85g/3oz frozen peas.
– 1 bunch of spring onions, finely sliced.
Step 1:Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger.
Step 2:Preheat the oven to 200°C/180°C fan/gas 6. Heat a heavy, non-stick pan, then fry the duck, skin-sidedown, for 10 minutes until the fat runs out. Pour off the excess fat halfway through. Transfer to aroasting tin then roast, skin-side up, for 10 minutes, then leave to rest.
Step 3:While the duck is cooking, melt the butter in a pan. Add the cumin seeds, fry for around 2–3 minutes, then stir in the rice for another few minutes. Pour over the stock, cover partly with a lid, then simmer for 10–12 minutes, adding the peas for the final 4 minutes. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.