Recipes - Main courses - Poultry

Duck breast with sweet potatoes, apples and spice-flavoured rice (*)

Portions for 2 servings:

1 duck breast (3/4lbs)

All-spice

2 sweet potatoes

2 apples

1oz raisins

8 strips of sushi ginger

2 tsp brown sugar

1/4 tsp cinnamon

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 sweet potatoes and the apple:

Boil water in a steamer. First, put the sweet potato sliced in 1/4 inch pieces in the steamer, then the sushi ginger, the apple cut in small cubes and the raisins. Sprinkle with cinnamon and brown sugar.

Steam for 25mn.

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.