This is a version of the classic Portuguese dish of duck & rice, which uses the fragrant, fatty poaching stock from the duck to cook the rice
- 1 whole duck, trimmed of excess fat and jointed
- small pack coriander
- 2 bay leaves
- 1 thyme sprig
- 1 star anise
- 1 leek (green top only, keep the white part for the rice)
- 1 onion, halved
- 1 carrot
- 1 large orange, zested and juiced
- 2 tbsp olive oil
- reserved white part of the leek
- 1 onion, sliced
- 1 garlic clove
- 250g basmati rice
- 100g chorizo, cubed
- mint or coriander leaves, to serve
- salad, to serve (optional)
MethodPlace over a medium heat and bring to the boil, skimming off any scum from the surface. Turn down the heat slightly, cover and simmer for 45 mins, then turn off the heat and let the duck cool in the stock for 15 mins. Drain the stock from the duck, reserving it to cook the rice. Leave the duck to rest until cool enough to handle, then shred the meat away from the bone.
- 2 duck breasts, skin on
- 1½ tsp garam masala
- 1 tsp grated fresh root ginger
- 1 tbsp butter
- 1 tsp cumin seeds
- 100g mixed basmati and wild rice
- 300ml chicken or vegetable stock
- 85g frozen pea
- bunch spring onion, finely sliced
- 2 tbsp mango chutney, to serve (we like Geeta's)
- Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
- Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
- While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. 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.
- 2 duck breasts, skin removed and discarded
- 1 tbsp Thai red curry paste
- zest and juice 1 lime, plus extra wedges to serve
- 140g jasmine rice
- 125ml light coconut milk, from a can
- 140g frozen peas
- 50g beansprouts
- ½ red onion, diced
- 100g fresh pineapple, cubed
- 1 red chilli, deseeded and finely chopped
- ¼ small pack coriander, stalks finely chopped, leaves roughly chopped
- Sit a duck breast between 2 sheets of cling film on a chopping board. Use a rolling pin to bash the duck until it is 0.5cm thick. Repeat with the other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 mins.
- Meanwhile, tip the rice into a small saucepan with some salt. Pour over the coconut milk with 150ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more mins. Stir in the peas, then cover, turn the heat off and leave for another 10 mins. Check the rice - all the liquid should be absorbed and the rice cooked through. Boil the kettle, put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to keep warm.
- Heat a griddle pan and cook the duck for 1-2 mins each side or until cooked to your liking. Slice the duck, stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the duck, scattered with the remaining coriander.
- 3 tablespoons finely shredded lime peel
- 2 1/2 teaspoons kosher salt
- 2 teaspoons ground ancho chile pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 6 chicken breast halves with bone (about 4 pounds total)
- 2 cups reduced-sodium chicken broth
- 1 15 ounce can Black Beans, rinsed and drained
- 1 cup long grain white Rice
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1 teaspoon dried oregano, crushed
- 1 teaspoon cumin seed
- 1/2 cup fresh snipped cilantro
- Bottled salsa
- Sour Cream
- Preheat broiler. In a small bowl combine the lime peel, 2 teaspoons of the kosher salt, ground ancho chile pepper, garlic powder, and coriander. Rub mixture over chicken and arrange skin-side down in a 15x10x1-inch baking pan.
- Broil chicken 6 inches from the heat for 5 minutes. Turn chicken over and broil for 5 to 6 minutes more or until skin is brown and lightly crisp. Remove chicken from oven. Set oven to 350 degrees F. Return chicken to oven and bake about 25 minutes or until chicken is no longer pink (170 degrees F).
- Meanwhile, in a medium saucepan stir together the broth, beans, uncooked rice, onion, carrot, oregano, cumin seed, and remaining 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let stand for 5 minutes. Stir in the cilantro.
- Serve chicken and rice with salsa and sour cream.