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Ginger Duck Breast with Wild Rice And Asparagus

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  • 4 Duck breasts; approximately 175g each
  • 2 ts Ginger; freshly grated or crushed from a jar
  • 2 Pieces stem ginger in syrup plus 2tbsp of the syrup
  • 2 tb Soy sauce
  • 50 g Butter
  • 250 g American easy cook long grain and wild rice mixture
  • 4 Cardamom pods; bruised
  • 1 bn Asparagus tips or fresh asparagus spears
  • Seasoning


In a heavy frying pan, fry the duck breasts, skin side down for 5 minutes over a medium heat without adding any other oil. The breasts themselves will produce a surprising amount of fat and crisp the skin brown.
Pour most of the fat out of the pan and discard. Turn the breasts over, add the freshly grated or crushed ginger and 4-6tbsp of water, turn the heat to moderate and cook the breasts for 12-15 minutes until the water has evaporated and the breasts are cooked through. Slice the ginger in syrup very thinly, mix with the soy sauce and add to the pan with 3 tablespoons of water to create a small quantity of sauce. Leave to stand for 2-3 minutes off the heat. Remove the duck breasts and slice across with a very sharp knife into about 10 or 12 slices. Arrange these in a fan on each plate, add any meat cooking juices to the sauce and pour over.
To make the pilau, heat the butter in a medium sized pan with a good lid. Add the rice and stir around for 2-3 minutes. Add 600ml of water, the cardamom pods and a pinch of salt and bring to the boil. Turn down to a low simmer, cover and leave for 10 minutes.
Trim the asparagus so you only have the top end plus the spears and add to the pan, placing them on top of the rice, not stirring them in. Replace the lid and allow them to cook. After the rice is fully cooked, approximately another 5-7 minutes, the water should be completely absorbed and the asparagus tips bright green.
Serve the pilau beside the sliced duck breasts with the asparagus tips on top.
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