Any surprise I cooked something else from my Rice and Risotto cook book? There is a huge variety of cooking styles and ingredients. I only bought two duck breasts for this one but I recommend going with the four. I am not a big fan of the texture of kabocha squash but the flavor was just what this dish needed. Overall quite enjoyable.
- 4 boneless duck breasts
- 1 spanish onion, chopped
- 2 garlic cloves, crushed
- 2 tsp grated fresh ginger root
- 4 tomatoes, chopped
- 8 oz kabocha squash cut into 1/2 inch cubes
- 3 cups chicken stock
- 1 tbsp fresh chopped cilantro
- 1 tbsp fresh chopped mint
- salt and pepper
Head a heavy based frying pan. Using a sharp knife, score the fatty side of the duck breasts in a criss-cross patter.
Rub the duck with a little salt, then dry-fry skin side down, for 6-8 minutes to render some of the fat.
Pour all but 1 tbsp of the fat out of the pan. Then fry the breasts, meat size down in the remaining fat for 3-4 minutes.
Transfer to a board, slice thickly and sed aside ina shallow dish. Deglaze the pan with a little water and pour the liquid over the duck.
Fry the onion and garlic in the same pan for 4-5 minutes until the onion is fairly soft, adding a little duck fat if necessary.
Stir in the ginger, cook for 1-2 minutes more, then add the tomatoes and cook for another 2 minutes.
Add the squash, stir-fry for a few minutes, then cover and allow to steam for about 4 minutes.
Stir in the rice and cook, stirring, until the rice is coasted in the tomato and onion mixture.
Pour in the stock, return the slices of duck to the pan and season with salt and pepper.
Bring to the boil, then lower the heat, cover and simmer gently for 30-35 minutes until the rice is tender. Stir in the cilantro and mint and serve.