Breast of Duck with rice, peppers and nuts

duck breast with rice

Ingredients

  • Duck breast
  • Yellow and Red Pepper
  • Wild Rice or a pack of mixed rice
  • White Wine
  • Cacahuets (unsalted peanuts)
  • Wallnut kernels
  • Finely sliced chives
  • Poppy seeds

Method

  1. Fry the duck breast skin side down
  2. Add white wine and reduce
  3. Boil the rice and add the nuts
  4. Lightly grill sliced peppers.
  5. Make a mound of rice and peppers with nuts and chives.
  6. On top place the mound put the sliced duck breast.
  7. Sprinkle nuts, onions poppy seeds on top.

To Fry the Duck

  1. Preheat the oven to 220C, Fan 200C, Gas Mark 7.
  2. Score the skin with a sharp knife in roughly 30mm horizontal cuts
  3. Season with salt and pepper
  4. Place the duck breasts skin side down in a frying pan over medium heat.  Fry until golden brown 6 - 8 minutes.
  5. Turn over and seal the flesh side for 30 seconds.
  6. Place on a rack in a roasting tin, skin side up and roast for 10 minutes (rare), 15 minutes (medium), 18 minutes (well done).
  7. Allow the duck to rest in a warm place for 10 minutes.

This is my version of a plate I had in La Reserve in Rennes.  A really good and traditional French Restaurant.  Don't expect steak and frites.  You will not find them on the menu.