Name: Caramelised crispy duck with spinach pilaf
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 50 gram vermicelli, roughly broken; 1 cup (200g) white long-grain rice; 1 (80g) brown onion, finely chopped; 1 cup (250ml) vegetable stock; 1 1/2 cup (375ml) water; 4 (600g) duck breast fillets; 1/4 cup (55g) brown sugar; 1 teaspoon finely grated orange rind; 2 tablespoon orange juice; 1 fresh long red chilli, finely chopped; 2 centimetre (10g) fresh ginger, grated; 1 tablespoon balsamic vinegar; 100 gram baby spinach leaves; 1/2 cup (80g) roasted pine nuts

Ingredients

2 tablespoon olive oil

50 gram vermicelli, roughly broken

1 cup (200g) white long-grain rice

1 (80g) brown onion, finely chopped

1 cup (250ml) vegetable stock

1 1/2 cup (375ml) water

4 (600g) duck breast fillets

1/4 cup (55g) brown sugar

1 teaspoon finely grated orange rind

2 tablespoon orange juice

1 fresh long red chilli, finely chopped

2 centimetre (10g) fresh ginger, grated

1 tablespoon balsamic vinegar

100 gram baby spinach leaves

1/2 cup (80g) roasted pine nuts

Method

1.Heat oil in a large saucepan and stir vermicelli over heat for about 2 minutes or until golden brown. Add rice and onion; continue stirring until onion softens and rice is translucent.

2.Add stock and water; bring to the boil. Reduce heat and simmer with lid on for about 15 minutes or until liquid is absorbed and rice is just tender.

3.Meanwhile, cook duck, skin-side down, in a large heated frying pan about 5 minutes or until skin is browned and crisp. Turn duck; cook about 5 minutes or until cooked as desired. Remove from pan and cover to keep warm.

4.Drain all but 2 tablespoons of duck fat from pan and reheat. Add sugar, rind, juice, chilli, ginger and vinegar; bring to the boil. Reduce heat and simmer sauce, uncovered, 2 minutes.

5.Stir spinach and nuts into rice mixture. Serve pilaf with duck and top with sauce.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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