Duck and apple stir-fried rice
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Basmati rice dry 300 g
- Duck breast weight including skin 350 g
- Apple 2, cored 300 g
- Green garlic trimmed 200 g
- Garlic 2 cloves 6 g
- Water 600 ml 600 g
- Extra virgin olive oil 10 g rice and 10 g apple 20 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Rinse and drain the basmati rice. Lightly brown the sliced garlic in 10 g oil in a saucepan for 1 minute. Add the rice, 600 ml water and a pinch of salt. Cover and cook over low heat for 12–15 minutes according to the packet. Rest covered for 5 minutes, then fluff with a fork.
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Peel and dice the apples. Sauté in the other 10 g oil for 5–6 minutes until golden but still holding their shape. Remove and set aside. Trim and slice the green garlic.
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Cut the duck breast into 2 cm cubes and season with pepper. Place in a wide pan without oil, starting over medium heat so the skin releases fat. Brown for 8–10 minutes, turning the cubes; add the green garlic for the final 4 minutes. Check the duck is fully cooked before continuing. Drain excess fat. Check for 74°C in the centre of the duck.
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Add the rice and apples to the pan. Stir-fry for 2 minutes, fold in the parsley and divide between four plates.
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