Dinner ideas

Caramelised crispy duck with spinach pilaf

caramelised crispy duck with spinach pilaf
4
45M

Ingredients

Method

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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