Ginger Duck Breast With Wild Rice And Asparagus Recipe
Servings: 4
Ingredients
- 4 x Duck breasts, approximately 175g each
- 2 tsp Ginger, freshly grated or possibly crushed from a jar
- 2 piece stem ginger in syrup plus 2tbsp of the syrup
- 2 Tbsp. Soy sauce
- 50 gm Butter
- 250 gm American easy cook long grain and wild rice mix
- 4 x Cardamom pods, bruised
- 1 bn Asparagus tips or possibly fresh asparagus spears Seasoning
Directions
- In a heavy frying pan, fry the duck breasts, skin side down for 5 min 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 throw away. Turn the breasts over, add in the freshly grated or possibly crushed ginger and 4-6tbsp of water, turn the heat to moderate and cook the breasts for 12-15 min till the water has evaporated and the breasts are cooked through. Slice the ginger in syrup very thinly, mix with the soy sauce and add in to the pan with 3 Tbsp. of water to create a small quantity of sauce. Leave to stand for 2-3 min off the heat. Remove the duck breasts and slice across with a very sharp knife into about 10 or possibly 12 slices. Arrange these in a fan on each plate, add in 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 in the rice and stir around for 2-3 min. Add in 600ml of water, the cardamom pods and a healthy pinch of salt and bring to the boil. Turn down to a low simmer, cover and leave for 10 min.
- Trim the asparagus so you only have the top end plus the spears and add in 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 min, 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 114 | 71% |
| Total Fat 12.94g | 16% |
| Saturated Fat 7.51g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 558mg | 23% |
| Potassium 186mg | 5% |
| Total Carbs 1.47g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.49g | 0% |
| Protein 9.53g | 15% |
