Garam Masala Duck With Peas And Fragrant Rice - cooking recipe

Ingredients

2 tablespoons butter
2/3 cup rice
4 whole cloves
1 cinnamon stick
1 (14 ounce) can light coconut milk
1/3 cup water
1 tablespoon vegetable oil
2 duck breasts, halves trimmed of fat
2 teaspoons garam masala
1/2 teaspoon salt, plus more to taste
1 teaspoon fresh ground pepper
1 cup frozen peas
1 (6 ounce) container plain yogurt, at room temp
fresh cilantro stem

Preparation

Melt butter in a large saucepan over medium heat; add rice, cloves and cinnamon and cook, stirring, 1 minute.
Stir in 1 1/3 C.
of the coconut milk and water, heat to boiling; reduce heat.
Cover; simmer until just tender, about 15 minutes.
Meanwhile, heat oil in a skillet over high heat.
Season all sides of the duck with garam masala, salt and pepper.
Cook duck breast, skin side down, until browned, about 4 minutes.
Turn; cook almost to desired doneness, about 3 minutes for medium-rare, and remove to a carving board; let rest for 5 minutes.
Stir remaining coconut milk and peas into hot skillet, scraping up browned portions.
Cook over low heat until peas are crisp-tender, about 2 minutes, and remove from heat; stir in yogurt and add salt if needed.
Slice duck thinly on the diagonal.
Remove cinnamon and cloves from rice and spoon rice onto serving plates; top with sliced duck.
Pour sauce over the top and garnish with sprigs of cilantro.