Roast Duck Breast with Mixed Rice and Cranberry Sauce
Serve our delicious Luv-a-Duck Roast Duck Breast on a bed of mixed rice and a drizzle of tart cranberry and thyme sauce. A quick and delicious lunch or dinner. Perfect for Christmas!
Ingredients
Duck
- 2 Luv-a-Duck Roast Duck Breasts
Mixed Rice
- 1 tbsp olive oil
- 1 small brown onion, peeled and finely diced
- 1 large clove garlic, crushed
- 250g prepared mixed rice blend (red, brown and wild rice used)
- Salt and pepper to taste
- 2 tbsp parsley leaves finely chopped
Cranberry Sauce
- 150gm whole berry cranberry sauce
- 1 tbsp balsamic glaze
- 2 teas thyme leaves
- Garnish with chopped fresh parsley
Products used
Method
- To make the rice, heat olive oil in a large fry pan. Sauté onions and garlic on medium heat until onion and garlic have softened but not browned.
- Add the cooked rice and stir to heat through. Add the parsley, remove from the heat and set aside in a serving bowl. Cover to keep warm until ready to serve.
- Cook the Luv-a-Duck Roast Breast per your choice of packet instructions.
- Meanwhile, make the cranberry sauce by placing ingredients in a small saucepan to heat through on low heat. Keep warm until ready to serve.
- To serve, divide the rice mix on serving plates, top with the breasts and add a drizzle of the warm cherry sauce.
- Garnish with fresh chopped parsley leaves and extra sauce on the side.
Chef’s tips
Add a fresh tomato salad and pan caramelized cauliflower.