Honey Roasted Duck with Saffron Almond Rice
Provided by: Marcus Samuelsson
- 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
- 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.