Garam masala duck with peas and fragrant rice

“I was intimidated about trying to cook Indian dishes until I found this quick and easy recipe. Delicious and great to do any day of the week, even a work day! And, it just serves 2 so it was perfect for my husband and myself. This is from the Chicago Tribune Good Eating.”

Ingredients Nutrition


  1. Melt butter in a large saucepan over medium heat; add rice, cloves and cinnamon and cook, stirring, 1 minute.
  2. Stir in 1 1/3 C.
  3. of the coconut milk and water, heat to boiling; reduce heat.
  4. Cover; simmer until just tender, about 15 minutes.
  5. Meanwhile, heat oil in a skillet over high heat.
  6. Season all sides of the duck with garam masala, salt and pepper.
  7. Cook duck breast, skin side down, until browned, about 4 minutes.
  8. Turn; cook almost to desired doneness, about 3 minutes for medium-rare, and remove to a carving board; let rest for 5 minutes.
  9. Stir remaining coconut milk and peas into hot skillet, scraping up browned portions.
  10. Cook over low heat until peas are crisp-tender, about 2 minutes, and remove from heat; stir in yogurt and add salt if needed.
  11. Slice duck thinly on the diagonal.
  12. Remove cinnamon and cloves from rice and spoon rice onto serving plates; top with sliced duck.
  13. Pour sauce over the top and garnish with sprigs of cilantro.

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