Rice Salad with Duck Breast
A fresh rice salad featuring grilled duck breast, toasted almonds, pomegranate seeds, mint and thyme, served with a citrus vinaigrette. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g long-grain rice
- Salt
- 2 slices ginger
- 1 duck breast fillet (ca. 350 g)
- pepper (ground)
- 40 g almond slivers
- 0.5 pomegranate
- 1 thyme sprig
- 1 Mint sprig
- 1 EL lemon juice
- 2 EL orange juice
- 3 EL plant oil
Instructions
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1.
Rinse the rice in a sieve and drain. Bring about 500 ml salted water to a boil, add ginger and rice, cover and simmer for about 20 minutes. Remove the lid and let cool.
-
2.
Preheat the oven to 180°C fan.
-
3.
Wash the duck breast, pat dry and score the skin in a diamond pattern. Place skin side down in a hot pan. Brown for about 5 minutes. Flip and brown on the meat side for 2 minutes. Season with salt and pepper. Transfer to the oven rack and roast for 10-12 minutes until pink inside. Wrap in foil and rest. Toast almond slivers in a dry pan until golden yellow, remove from heat and cool. Separate pomegranate seeds. Wash herbs, shake dry and chop finely. Mix rice with almonds, pomegranate seeds, lemon juice, herbs and oil. Slice the duck breast thinly. Arrange the rice salad on plates with duck slices and garnish with mango slices if desired.
