Garam Masala Duck With Peas And Fragrant Rice

• 2 tablespoons butter
• 2/3 cup rice
• 4 whole cloves
• 1 cinnamon stick
• 1 (14 ounce) can light coconut milk
• 1/3 cup water
• 1 tablespoon vegetable oil
• 2 duck breasts, halves trimmed of fat
• 2 teaspoons garam masala
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon fresh ground pepper
• 1 cup frozen peas
• 1 (6 ounce) container plain yogurt, at room temp
• fresh cilantro stem

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.

butter, rice, cloves, cinnamon, light coconut milk, water, vegetable oil, duck breasts, garam masala, salt, fresh ground pepper, frozen peas, yogurt, cilantro stem

Taken from www.food.com/recipe/garam-masala-duck-with-peas-and-fragrant-rice-73477 (may not work)