Pan-Fried Duck Pilaf

Heat a splash of oil and a knob of butter (if you have some) in a large saucepan over medium high heat. Once hot, add the onion, tomatoes and a pinch of salt and pepper. Cook until the onions are soft and the tomatoes have burst, 5-6 mins, stirring occasionally. Once soft, stir in the garlic and pasanda seasoning. Cook for 1 minute more, then add the rice and raisins to the pan. Stir to coat the rice in all the flavour.

Pour the water for the rice (see ingredients for amount) into the saucepan. Add the chicken stock powder and stir to dissolve. Bring to the boil. Once boiling, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove from the heat (still covered) and leave to the side for 10 mins or until ready to serve (the rice will continue to cook in it's own steam).

While the rice cooks, pop a large frying pan over medium high heat. Season the duck on both sides with salt and pepper. Once hot, lay the duck in the pan skin-side down. iIMPORTANT: Wash your hands after handling raw meat! Cook until the skin is golden and crisp, 4-5 mins. Lower the heat to medium if it's browning too quickly. Turn and brown the flesh side for 1 minute then transfer to a baking tray skin side up.

Pop the tray onto the top shelf of the oven and cook for 10-12 mins. IMPORTANT: The duck is cooked when no longer pink in the middle. Once cooked, transfer your duck to a board or large plate and cover with foil. Leave to rest for a few mins.