Ginger Duck Breast With Wild Rice And Asparagus

INGREDIENTS

INSTRUCTIONS

In a heavy frying pan, fry the duck breasts, skin side down for 5
minutes over a medium heat without adding any other oil. The breasts
themselves will produce a surprising amount of fat and crisp the skin
brown.  Pour most of the fat out of the pan and discard. Turn the
breasts  over, add the freshly grated or crushed ginger and 4-6tbsp of
water,  turn the heat to moderate and cook the breasts for 12-15
minutes  until the water has evaporated and the breasts are cooked
through.  Slice the ginger in syrup very thinly, mix with the soy sauce
and add  to the pan with 3 tablespoons of water to create a small
quantity of  sauce. Leave to stand for 2-3 minutes off the heat. Remove
the duck  breasts and slice across with a very sharp knife into about
10 or 12  slices. Arrange these in a fan on each plate, add any meat
cooking  juices to the sauce and pour over.  To make the pilau, heat
the butter in a medium sized pan with a good  lid. Add the rice and
stir around for 2-3 minutes. Add 600ml of  water, the cardamom pods and
a pinch of salt and bring to the boil.  Turn down to a low simmer,
cover and leave for 10 minutes.  Trim the asparagus so you only have
the top end plus the spears and  add to the pan, placing them on top of
the rice, not stirring them  in. Replace the lid and allow them to
cook. After the rice is fully  cooked, approximately another 5-7
minutes, the water should be  completely absorbed and the asparagus
tips bright green.  Serve the pilau beside the sliced duck breasts with
the asparagus  tips on top.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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