Garam masala duck with peas and fragrant rice |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 2 |
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I was intimidated about trying to cook Indian dishes until I found this quick and easy recipe. Delicious and great to do any day of the week, even a work day! And, it just serves 2 so it was perfect for my husband and myself. This is from the Chicago Tribune Good Eating. Ingredients:
2 tablespoons butter |
2/3 cup rice |
4 whole cloves |
1 cinnamon stick |
1 (14 ounce) can light coconut milk |
1/3 cup water |
1 tablespoon vegetable oil |
2 duck breasts, halves trimmed of fat |
2 teaspoons garam masala |
1/2 teaspoon salt, plus more to taste |
1 teaspoon fresh ground pepper |
1 cup frozen peas |
1 (6 ounce) container plain yogurt, at room temp |
fresh cilantro stem |
Directions:
1. Melt butter in a large saucepan over medium heat; add rice, cloves and cinnamon and cook, stirring, 1 minute.
2. Stir in 1 1/3 C.
3. of the coconut milk and water, heat to boiling; reduce heat.
4. Cover; simmer until just tender, about 15 minutes.
5. Meanwhile, heat oil in a skillet over high heat.
6. Season all sides of the duck with garam masala, salt and pepper.
7. Cook duck breast, skin side down, until browned, about 4 minutes.
8. Turn; cook almost to desired doneness, about 3 minutes for medium-rare, and remove to a carving board; let rest for 5 minutes.
9. Stir remaining coconut milk and peas into hot skillet, scraping up browned portions.
10. Cook over low heat until peas are crisp-tender, about 2 minutes, and remove from heat; stir in yogurt and add salt if needed.
11. Slice duck thinly on the diagonal.
12. Remove cinnamon and cloves from rice and spoon rice onto serving plates; top with sliced duck.
13. Pour sauce over the top and garnish with sprigs of cilantro.
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