Recipe

Caramelised crispy duck with spinach pilaf

  • 45 mins cooking
  • Serves 4
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Ingredients

Caramelised crispy duck with spinach pilaf
  • 2 tablespoon olive oil
  • 50 gram vermicelli, roughly broken
  • 1 cup (200g) white long-grain rice
  • 1 (80g) brown onion, finely chopped
  • 1 cup (250ml) vegetable stock
  • 1 1/2 cup (375ml) water
  • 4 (600g) duck breast fillets
  • 1/4 cup (55g) brown sugar
  • 1 teaspoon finely grated orange rind
  • 2 tablespoon orange juice
  • 1 fresh long red chilli, finely chopped
  • 2 centimetre (10g) fresh ginger, grated
  • 1 tablespoon balsamic vinegar
  • 100 gram baby spinach leaves
  • 1/2 cup (80g) roasted pine nuts

Method

Caramelised crispy duck with spinach pilaf
  • 1
    Heat oil in a large saucepan and stir vermicelli over heat for about 2 minutes or until golden brown. Add rice and onion; continue stirring until onion softens and rice is translucent.
  • 2
    Add stock and water; bring to the boil. Reduce heat and simmer with lid on for about 15 minutes or until liquid is absorbed and rice is just tender.
  • 3
    Meanwhile, cook duck, skin-side down, in a large heated frying pan about 5 minutes or until skin is browned and crisp. Turn duck; cook about 5 minutes or until cooked as desired. Remove from pan and cover to keep warm.
  • 4
    Drain all but 2 tablespoons of duck fat from pan and reheat. Add sugar, rind, juice, chilli, ginger and vinegar; bring to the boil. Reduce heat and simmer sauce, uncovered, 2 minutes.
  • 5
    Stir spinach and nuts into rice mixture. Serve pilaf with duck and top with sauce.

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