Recipes - Main courses - Poultry

Duck breast with spice-flavoured rice, onions and carrots (*)

Portions for 2 servings:

1 duck breast (3/4lbs)

All-spice

2 carrots

2 onions

1 tbsp olive oil

1/4 tsp iodized salt

All-spice

Indian ocean island rice:

8oz cup cooked whole rice (1/2 cup dry rice)

1 1/2 cup water

10g "Seedless Thomson" raisins

1 anise star

1 cinnamon stick

4 grains of cardamom

1/8 tsp all-spices

Nutriments table

For the island rice:

Rinse the rice under cold water during two minutes. Strain it and put it in a small pan. Add the water and the spices,cover with a lid and bring to boil during about 10mn over low heat. When there are "holes" in the rice, cut the heat and let stand for 20mn. This is easier with a transparent lid. One add also add to taste: vanilla beans, nutmeg, curcuma, pepper, or coconut milk. Careful: with white rice, the rice is very sticky. Experiment before serving to guests.

For the vegetables:

Heat a ceramic frying pan with a tablespoon of olive oil (with a metallic frying pan, heat is too strong, beware not to burn the vegetables). Cut the onions in very thin stripes, throw in the pan, add the salt and cook 15mn. When the onions are golden, add the carrots cut very thinly with a potato peeeler. Cook another 15mn.

For the duck:

Meanwhile, score across the duck skin's fat in a criss-cross way with a sharp knife. Heat up a frying pan with a lid and place the duck breast with the fat facing the pan. Sprinkle with all-spice and grill 15mn without turning over with the lid in place. The breast is then medium-rare. If you cook on gas with a stainless steel pan, fry for 8mn and then turn off the heat. Leave the duck in the pan for 4mn more. This also results in a medium-rare breast.