From: Tilda Kitchen
A vibrant blend of honey cooked beetroot and tender duck with garlic and shallots.
This recipe uses:
Brown Basmati and Wild Rice
In a pot boiling with boiling water add the Brown Basmati & Wild Rice and simmer for 25 minutes and then drain. Whilst this is cooking
Roast 100g of the beetroot with honey in a hot oven for 20 minutes. Leave to cool and then chop roughly
Heat the oil in a pan and cook the duck fillets for about 5 minutes until pink. Leave aside to rest
Add the garlic, thyme and shallots to the pan and fry gently for about 3-5 minutes
Add the rice and stock and simmer until most of the stock has been absorbed. If using dry rice,
Grate or slice the remaining beetroot and add to the rice together with the honey cooked beetroot.
Thinly slice the duck and add to the rice
Stir in the butter and parmesan and heat through
Season to taste with salt and pepper
Serve with crumbled feta (optional)
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