Duck and apple stir-fried rice
Total time50 min Preparation and possible waiting 20 min · Cooking 30 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
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 and possible waiting 20 min · Cooking 30 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
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.
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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.
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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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