Asian-Spiced Duck Breast with Rice

Being at my parents’ place for part of the summer has been great. More so because both of my parents love to cook, especially with all of the fresh ingredients that they can find around their local supermarkets, fish markets and farmers markets.


Today’s recipe comes from my mum, as it’s something she’s made a few times over the past couple of years and I wanted to share in on the fun.


Duck breast is readily available at the larger supermarket near Mum and Dad’s house, a supermarket I could spend hours wandering around in. In fact, I have spent hours wandering around.


The spice mix requires a bit of arm action in a pestle and mortar, so make sure you’re ready to get a bit of a workout in.


You can have this dish with any kind of rice, but a mixture of basmati and wild rice deliciously complements the flavours of the duck, and it definitely benefits from a side of mango chutney.



3 x 200 g duck breasts, skin scored
2 tsps garam masala
2 tbsps fresh ginger, grated
1 tbsp butter
1 tsp cumin seeds
150 g basmati and wild rice mix
300 ml chicken or vegetable stock
150 g mange tout, cleaned
1 spring onion, finely chopped
2 tbsp mango chutney


  1. With a pestle and mortar, grind the garam masala and the grated ginger to make a paste. Chill for 30 minutes.
  2. Preheat the oven to 200°C.
  3. Heat a non-stick frying pan, or skillet, then gently fry the duck skin-side down, for 10 minutes until the fat runs out. Pour off the excess fat half way through cooking.
  4. Transfer the duck to an oven-safe dish (or keep in the skillet) and roast in the oven for 10 minutes, skin-side up. Remove from the oven and leave to rest for 5 – 10 minutes.
  5. While the duck is in the oven, in a large pan, melt the butter over a medium heat. Add cumin seeds, fry for 2 – 3 minutes, then stir in the rice and cook for a few more minutes.
  6. Pour the stock over the rice, cover partly, and allow to simmer for 10 – 12 minutes.
  7. Add the mange tout, to the rice, for the last 4 minutes of cooking.
  8. When the rice is cooked, and all liquid has been absorbed, gently add in the spring onions.
  9. Slice the duck, and serve over the rice with a side of mango chutney.


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