INGREDIENTS

INSTRUCTIONS

WILD RICE
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.
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