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Pan-Fried Duck Pilaf

Pan-Fried Duck Pilaf

with Tomatoes and Carrot

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Ready in just 30 minutes, our pan-fried duck pilaf is a sweet and succulent dish that delivers on taste. Seasoned with garlic and pasanda spice blend, the Indian spice takes duck to the next level, drawing out its naturally sweet and rich flavour. Our chefs have chosen to pan fry the meat for a deliciously crispy outer texture. Combine with basmati rice, raisins and fresh carrot and a drizzle of yoghurt for a dish that ticks all the boxes.

Allergens:CeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 punnet(s)

Baby Plum Tomatoes

1 unit(s)

Carrot

1 bunch(es)

Coriander

1 pot(s)

Pasanda Style Seasoning

150 grams

Basmati Rice

1 bag(s)

Raisins

1 sachet

Chicken Stock Powder

(ContainsCelery)

2 unit(s)

Duck Breast

½ pack(s)

Greek Style Natural Yoghurt

(ContainsMilk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2837 kJ
Energy (kcal)678 kcal
Fat14.0 g
of which saturates4.0 g
Carbohydrate92 g
of which sugars29.0 g
Protein45 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200 degrees. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Halve the baby tomatoes. Trim then grate the carrot on the coarse side of your grater (no need to peel). Roughly chop the coriander (stalks and all!).

2

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.

3

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).

4

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.

5

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.

6

Once everything is ready. Fluff up the rice with a fork and mix in the grated carrot and half the coriander. Season to taste with salt and pepper and share between your bowls. Thinly slice the duck and lay on top of the rice. Drizzle over the yogurt and sprinkle over the remaining coriander. Serve and Enjoy!