Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Five-Spice Duck with Wild Rice, Kale and Ginger
Introduction
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.
Ingredients
| mixed basmati and wild rice | |
| water | |
| ginger, grated | |
| garlic, whole | |
| sea salt | |
| star anise | |
| kale, chopped | |
| sesame oil | |
| duck breasts (approx. 340g) | |
| Chinese five-spice | |
| red chilli, finely sliced | |
| spring onions, finely sliced |
Preview
This recipe is a preview
Buy The Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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