Quick recipe finder Citrus syrup-glazed duck breast with fragrant rice salad
By James Tanner From Ready Steady Cook
Ingredients
For the duck
- ½ duck breast
- salt and freshly ground black pepper
- 1 orange, juice only
- 1 lime, juice only
- 1 tbsp soy sauce
- 2 tbsp golden syrup
For the rice
- 85g/3oz long grain rice
- 400ml/14fl oz vegetable stock
- 25g/1oz green beans, trimmed and chopped
- ¼ red pepper, chopped
- salt and freshly ground black pepper
To serve
- fresh coriander leaves
- 1 slice orange
Method
For the duck, trim the edges of the fat and score the skin with the tip of a sharp knife. Season well with salt and freshly ground black pepper. Heat a frying pan until smoking then add the duck, skin-side down, and fry for 3-4 minutes to render some of the fat. Turn the duck over.
In a bowl, mix together the remaining duck ingredients and pour over the duck. Cook for 2-3 minutes, or until the liquid is thick and glossy.
For the rice, place the rice into a pan with the stock, green beans and red pepper. Bring to the boil and cook for 10-12 minutes, or until the rice is tender. Drain, season with salt and freshly ground black pepper and pack into a small greased glass bowl, then turn out onto a serving plate.
Slice the duck, arrange next to the rice and drizzle over the juices from the pan. Garnish with fresh coriander and orange to serve.
How-to videos
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