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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Five-Spice Duck with Wild Rice, Kale and Ginger
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.
Ingredients
Method
Preheat your oven to 160°C fan/180°C/gas 4. Mix the rice, water, ginger, garlic and 1 teaspoon of sea salt in a roasting tin, and throw in the star anise.
Mix the kale with the sesame oil, then scatter it over the rice.
Slash the skin on the duck breasts with a sharp knife, then rub them all over with the remaining teaspoon of sea salt and the five-spice. Place on top of the kale, cover the roasting tin tightly with foil, then transfer to the oven and roast for 40 minutes.
Remove the foil and cook uncovered for a further 10 minutes, to allow the kale to crisp up. Allow the duck to rest for 5 minutes out of the oven, then thinly slice and return it to the roasting tin. Scatter over the red chilli and spring onions, and serve hot.
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