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Honey Roasted Duck with Saffron Almond Rice

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Honey Roasted Duck with Saffron Almond Rice

Honey Roasted Duck with Saffron Almond Rice
Adam Macchia
Provided by:
total prep


  • 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
  • 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


  • 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.
    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.