Garam Masala Duck With Peas And Fragrant Rice

1. 1

   Melt butter in a large saucepan over medium heat; add rice, cloves and cinnamon and cook, stirring, 1 minute.

2. 2

   Stir in 1 1/3 C.

3. 3

   of the coconut milk and water, heat to boiling; reduce heat.

4. 4

   Cover; simmer until just tender, about 15 minutes.

5. 5

   Meanwhile, heat oil in a skillet over high heat.

6. 6

   Season all sides of the duck with garam masala, salt and pepper.

7. 7

   Cook duck breast, skin side down, until browned, about 4 minutes.

8. 8

   Turn; cook almost to desired doneness, about 3 minutes for medium-rare, and remove to a carving board; let rest for 5 minutes.

9. 9

   Stir remaining coconut milk and peas into hot skillet, scraping up browned portions.

10. 10

    Cook over low heat until peas are crisp-tender, about 2 minutes, and remove from heat; stir in yogurt and add salt if needed.

11. 11

    Slice duck thinly on the diagonal.

12. 12

    Remove cinnamon and cloves from rice and spoon rice onto serving plates; top with sliced duck.

13. 13

    Pour sauce over the top and garnish with sprigs of cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.