Meats Recipes - Duck with Orange Rice

Ingredients                                        

• 100 g/4 oz/1/2 cup unsalted (sweet) butter

• 1 onion, finely chopped

• 3 celery sticks, chopped

• Grated rind and juice of 2 large oranges

• 900 ml/3 3/4 cups chicken stock

• 450 g/1lb/2 cups long-grain rice

• Salt and freshly ground black pepper

• 1 bouquet garni sachet

• 3 large or 6 small duck breasts

• Watercress sprigs

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Method:

1. Heat 50 g/2 oz/1/4 cup of the butter in a large, heavy-based saucepan. Add the onion and celery and fry (sauté) gently, stirring, for 2 minutes until soft but not brown.

2. Stir in the orange rind, juice and the stock. Bring to the boil. Stir in the rice, add some salt and pepper and the bouquet garni sachet.

3. Bring back to the boil, reduce the heat and simmer gently, stirring occasionally, for about 20 minutes until the rice is cooked and has absorbed all the liquid.

4. Remove the bouquet garni. Meanwhile, season the duck breasts with salt and pepper.

5. Heat the remaining butter in a large frying pan (skillet) and fry (sauté) the duck breasts for about 10 minutes until cooked but still slightly pink in the centre, turning twice.

6. Remove from the pan and leave to rest in a warm place until the rice is cooked. When ready to serve, cut the duck breasts in thick, diagonal slices.

7. Arrange on warm serving plates and spoon any juices over. Put a pile of the orange rice to one side. Garnish with the watercress.