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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Fragrant Duck & Rice Pilaf?
The preparation time for Fragrant Duck & Rice Pilaf with spinach & plum sauce is between 20 and 35 minutes.
What is the total time required to make Fragrant Duck & Rice Pilaf with spinach & plum sauce?
The total time required to make Fragrant Duck & Rice Pilaf with spinach & plum sauce is between 35 and 50 minutes.
How many servings does Fragrant Duck & Rice Pilaf provide?
4 servings
What are the main ingredients in Fragrant Duck & Rice Pilaf?
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
What is the nutritional information of Fragrant Duck & Rice Pilaf?
Calories: 654, Carbs: 77 grams, Fat: grams, Protein: 38 grams, Sugar: 16.7 grams, Salt: 448 grams
How do I prepare Fragrant Duck & Rice Pilaf?
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. 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! 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. 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.
What should be prepared from my kitchen to make Fragrant Duck & Rice Pilaf?
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
How many calories does Fragrant Duck & Rice Pilaf have?
654 calories
How much fat content does Fragrant Duck & Rice Pilaf have?
grams
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