Honey Roasted Duck with Saffron Almond Rice

Honey Roasted Duck with Saffron Almond Rice

Adam Macchia

Provided by: Marcus Samuelsson

1 hr total 20 mins prep Full Screen

Servings

Ingredients

• DUCK:
• 4 12-to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat (reserve fat for the rice)
• 4 teaspoons chopped fresh thyme, divided
• 2 teaspoons freshly ground black pepper, divided
• 1 1/2 teaspoons salt, divided
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons honey
• 1 teaspoon garam masala
• 1 head of garlic cloves, separated
• 1/2 white onion, cut in large slices
• ALMOND RICE:
• 2 tablespoons olive oil and duck fat trim (if desired)
• 2 pinches saffron
• 1 garlic clove, chopped
• 1 white onion
• 2 tablespoons chopped almonds
• 3/4 cup basmati rice
• 1/2 cup coconut milk
• 1 cup water
• salt and freshly ground pepper, to taste

Directions

• Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt and garam masala. Cover and chill.
• Heat 2 large skillets over medium heat. Add garlic, thyme and 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes. Add onion and honey. Turn duck breasts over and cook to desired doneness, about 8 minutes. Remove from heat and let duck rest 5 minutes.
• Thinly slice duck crosswise. Divide among plates. Serve with caramelized onion, thyme and garlic as a garnish. Serve with almond rice.
• TO MAKE ALMOND RICE:
  Heat oil in skillet over medium heat. Add duck fat if desired and sear.
• Add garlic, onion and ginger and sauté for 3 minutes. Add almonds, rice, water, saffron and coconut milk and bring to a simmer. Cover on skillet and let cook for an additional 10 minutes.

• Filed under:
• Duck,
• Rice,
• Main Dish

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