Craving something simple yet out-of-the-ordinary? A flavourful rice pilaf is loaded with peas, spinach, and cumin seeds. Served with fragrant duck breast slices drizzled with plum sauce. Easy and delicious!
Fragrant Duck & Rice Pilaf
Fragrant Duck & Rice Pilaf
with spinach & plum sauce
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cumin Seeds
- Free-range Duck Breast
- Free-range Duck Breasts
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Peas
- Plum Sauce
- Spice & All Things Nice Pilaf Rice
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
NICE PILAF
Boil the kettle. Place a pot over medium heat with a knob of butter (optional) and a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the cumin seeds and fry for another 1-2 minutes until fragrant, shifting constantly. Add the pilaf rice, 150ml of boiling water, and seasoning. Cover with a lid and simmer for 10-15 minutes until the rice is cooked. Remove from the heat and add the peas and ½ the rinsed spinach. Set aside to steam for 5-6 minutes.
CRISS CROSS
Pat the duck breast dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breast in a broad, cross-hatch pattern. Take care not to cut too deep and pierce the flesh. Season and set aside until frying. Dress the remaining spinach with a drizzle of oil and seasoning.
SEAR YOU LATER
When the rice is steaming, place the duck breast in a cold pan skin-side down without oil. Place over medium heat and let the duck fat render while the pan heats up. Fry for 8-10 minutes until the skin is crispy. Turn up the heat and drain the excess duck fat. Flip the duck breast, and cook for 2-4 minutes on the other side (for a medium-rare result.) In the final 1-2 minutes, baste the duck with a knob of butter (optional), the grated garlic, and the grated ginger. Remove from the pan on completion and allow to rest for 3 minutes before slicing.
DINNER IS SERVED
Make a bed of the flavourful rice. Top with the fragrant duck slices and drizzle with the plum sauce. Side with the dressed spinach. Look at you go, Chef!
Onion - 1
Cumin Seeds - 5ml
Spice & All Things Nice Pilaf Rice - 75ml
Peas - 50g
Spinach - 40g
Free-range Duck Breast - 1
Garlic Clove - 1
Fresh Ginger - 10g
Plum Sauce - 20ml
NICE PILAF
Boil the kettle. Place a pot over medium heat with a knob of butter (optional) and a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the cumin seeds and fry for another 1-2 minutes until fragrant, shifting constantly. Add the pilaf rice, 300ml of boiling water, and seasoning. Cover with a lid and simmer for 10-15 minutes until the rice is cooked. Remove from the heat and add the peas and ½ the rinsed spinach. Set aside to steam for 5-6 minutes.
CRISS CROSS
Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to cut too deep and pierce the flesh. Season and set aside until frying. Dress the remaining spinach with a drizzle of oil and seasoning.
SEAR YOU LATER
When the rice is steaming, place the duck breasts in a cold pan skin-side down without oil. Place over medium heat and let the duck fat render while the pan heats up. Fry for 8-10 minutes until the skin is crispy. Turn up the heat and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side (for a medium-rare result.) In the final 1-2 minutes, baste the duck with a knob of butter (optional), the grated garlic, and the grated ginger. Remove from the pan on completion and allow to rest for 3 minutes before slicing.
DINNER IS SERVED
Make a bed of the flavourful rice. Top with the fragrant duck slices and drizzle with the plum sauce. Side with the dressed spinach. Look at you go, Chef!
Onion - 1
Cumin Seeds - 10ml
Spice & All Things Nice Pilaf Rice - 150ml
Peas - 100g
Spinach - 80g
Free-range Duck Breasts - 2
Garlic Clove - 1
Fresh Ginger - 20g
Plum Sauce - 40ml
NICE PILAF
Boil the kettle. Place a pot over medium heat with a knob of butter (optional) and a drizzle of oil. When hot, add the sliced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the cumin seeds and fry for another 1-2 minutes until fragrant, shifting constantly. Add the pilaf rice, 450ml of boiling water, and seasoning. Cover with a lid and simmer for 10-15 minutes until the rice is cooked. Remove from the heat and add the peas and ½ the rinsed spinach. Set aside to steam for 5-6 minutes.
CRISS CROSS
Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to cut too deep and pierce the flesh. Season and set aside until frying. Dress the remaining spinach with a drizzle of oil and seasoning.
SEAR YOU LATER
When the rice is steaming, place the duck breasts in a cold pan skin-side down without oil. Place over medium heat and let the duck fat render while the pan heats up. Fry for 8-10 minutes until the skin is crispy. Turn up the heat and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side (for a medium-rare result.) In the final 1-2 minutes, baste the duck with a knob of butter (optional), the grated garlic, and the grated ginger. Remove from the pan on completion and allow to rest for 3 minutes before slicing.
DINNER IS SERVED
Make a bed of the flavourful rice. Top with the fragrant duck slices and drizzle with the plum sauce. Side with the dressed spinach. Look at you go, Chef!
Onions - 2
Cumin Seeds - 15ml
Spice & All Things Nice Pilaf Rice - 225ml
Peas - 150g
Spinach - 120g
Free-range Duck Breasts - 3
Garlic Cloves - 2
Fresh Ginger - 30g
Plum Sauce - 60ml
NICE PILAF
Boil the kettle. Place a pot over medium heat with a knob of butter (optional) and a drizzle of oil. When hot, add the sliced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the cumin seeds and fry for another 1-2 minutes until fragrant, shifting constantly. Add the pilaf rice, 600ml of boiling water, and seasoning. Cover with a lid and simmer for 10-15 minutes until the rice is cooked. Remove from the heat and add the peas and ½ the rinsed spinach. Set aside to steam for 5-6 minutes.
CRISS CROSS
Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to cut too deep and pierce the flesh. Season and set aside until frying. Dress the remaining spinach with a drizzle of oil and seasoning.
SEAR YOU LATER
When the rice is steaming, place the duck breasts in a cold pan skin-side down without oil. Place over medium heat and let the duck fat render while the pan heats up. Fry for 8-10 minutes until the skin is crispy. Turn up the heat and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side (for a medium-rare result.) In the final 1-2 minutes, baste the duck with a knob of butter (optional), the grated garlic, and the grated ginger. Remove from the pan on completion and allow to rest for 3 minutes before slicing.
DINNER IS SERVED
Make a bed of the flavourful rice. Top with the fragrant duck slices and drizzle with the plum sauce. Side with the dressed spinach. Look at you go, Chef!
Onions - 2
Cumin Seeds - 20ml
Spice & All Things Nice Pilaf Rice - 300ml
Peas - 200g
Spinach - 160g
Free-range Duck Breasts - 4
Garlic Cloves - 2
Fresh Ginger - 40g
Plum Sauce - 80ml
Woolies Products in this dish
