Name: Honey duck breast with chickpeas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 4 duck breast fillets, skin on; 400 gram can chickpeas, rinsed; 2 cup chicken stock; 1/4 cup honey; 4 cup cooked long-grain basmati rice; 1/3 cup coarsely chopped coriander leaves, to serve

Honey duck breast with chickpeas

This simple but elegant roast duck recipe is sure to delight dinner guests at any occasion.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

2 tablespoon vegetable or olive oil

4 duck breast fillets, skin on

400 gram can chickpeas, rinsed

2 cup chicken stock

1/4 cup honey

4 cup cooked long-grain basmati rice

1/3 cup coarsely chopped coriander leaves, to serve

Method

1.Preheat oven to 220°C/200°C fan-forced. Heat half the oil in a large frying pan over moderately high heat. Add duck skin-side down; cook for 2 minutes or until golden. Turn and cook for 1 minute more or until browned. Transfer to a roasting pan. Bake for 5 minutes for medium, or until cooked to your liking. Remove from oven. Cover with foil; rest for 5 minutes. Slice thinly.

2.Meanwhile, heat remaining oil in a large frying pan over moderate heat. Add chickpeas; cook, tossing occasionally, for 2 minutes or until heated. Add stock and half the honey; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until liquid reduces slightly.

3.Spoon hot rice into ramekins or small serving bowls, then turn out onto serving plates, creating a mound. Spoon chickpea mixture and duck to the side. Serve sprinkled with coriander.