Five-Spice Duck with Wild Rice, Kale and Ginger

Name: Rukmini Iyer Five-Spice Duck With Wild Rice Recipe | Roasting Tin
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: Serves 2
Cuisine: Chinese
Ingredients: 200g mixed basmati and wild rice; 350ml water; 5cm ginger, grated; 2 cloves of garlic, whole; 2 tsp sea salt; 1 star anise; 100g kale, chopped; 1 tbsp sesame oil; 2 duck breasts (approx. 340g); 2 tsp Chinese five-spice; ½ red chilli, finely sliced; 2 spring onions, finely sliced

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

This simple duck dish is an impressive, but easy, dinner party dish; simply pop everything in the roasting tin and let the oven do the work for you. Serve with plenty of fresh chilli and spring onions.

Dairy-Free Gluten-Free Tray Bake Dinner Party

Serves 2

Total 1 hr

Prep 10 min

Cook 50 min

Easy

Introduction from Rukmini Iyer

This incredibly satisfying duck and wild rice dish, with its contrast of complementary textures and flavours, is easily scaled up if you’re cooking for more than two. Probably one of my favourite recipes in the book.