Duck Tikka Masala
with Garlic Butter Cumin Seed Rice
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Confit Duck Legs
2 unit(s)
Garlic Clove
1 sachet(s)
White Cumin Seeds
150 grams
Basmati Rice
30 grams
Tomato Puree
75 grams
Tikka Masala Paste
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
200 milliliter(s)
Water for the Sauce
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
20 grams
Butter for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.
Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
In the meantime, peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
When the butter has melted, add the garlic and cumin seeds and stir-fry for 1 min. Stir in the rice until coated, 1 min.
Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While everything cooks, heat a drizzle of oil in a medium saucepan on medium heat.
Add the tomato puree, tikka paste and fry until fragrant, 2-3 mins.
Add the chicken stock paste, water and sugar for the sauce (see pantry for both amounts). Stir together, then bring to the boil.
Simmer until thickened, 4-5 mins.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Vigorously stir through the soured cream until well combined. Remove from the heat.
Taste, and season with salt and pepper if you feel it needs it.
Fluff up the garlic cumin rice and share between your serving plates. Top with your confit duck leg. Spoon the curry over the duck to finish.
Enjoy!
