Asian Duck with Basmati Rice
- 1 teaspoon Chili flakes
- 1 teaspoon black Onion seed
- ½ teaspoon ground Cumin
- 1 tablespoon Sesame seeds
- 4 duck legs
- 2 tablespoons olive oil
- 2 tablespoons runny honey
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
First make the pilaf. Heat the oil in a saucepan and fry the onion, pepper and fennel with a pinch of salt for 8 minutes without colouring. Add the garlic, peas and beans and cook for 2 more minutes then stir in the rice. When it is well coated with the oil, add the stock and bring to the boil.
Put the lid on the pan, turn down the heat to its lowest setting and simmer for 12 minutes. Turn off the heat and leave the rice to stand, without lifting the lid, for a further 15 minutes.
While the rice is standing, mix the spices and sesame seeds with half a teaspoon of salt and spread the mixture out on a plate. Press the skin side of the duck into the mixture to coat.
Heat the oil in a large ovenproof frying pan and fry the duck breasts, skin side down, for 6 minutes to crisp the skin. Turn the breasts over and drizzle with honey then transfer the pan to the oven and roast for 5 minutes.
Divide the pilaf between four warm bowls and top each one with a duck breast. Spoon any cooking juices from the duck over the rice and serve immediately.