Honey Duck Breast With Chickpeas

• 2 tbsp vegetable or olive oil
• 4 None duck breasts, skin-on
• 1/4 cup honey
• 1 (13.5 oz) can chickpeas, rinsed
• 2 cups chicken stock
• 16 oz cooked long-grain basmati rice
• 1/2 cup fresh cilantro leaves, coarsely chopped, to serve

1. Preheat oven to 425u0b0F. Heat 1 tbsp oil in a large frying pan over medium-high heat. Add duck, skin-side down, and cook for 2 mins, or until golden. Flip and cook for 1 min, or until browned. Transfer to a roasting pan and brush 1-2 tbsp honey over top. Bake for 5 mins for medium, or until cooked to your liking. Let rest, covered, for 5 mins. Slice thinly.
2. Meanwhile, heat remaining oil in a large frying pan over medium heat. Add chickpeas and cook, tossing occasionally, for 2 mins, or until heated through. Add stock and remaining honey. Bring to a boil, reduce heat and simmer, uncovered, for 5 mins, or until liquid reduces slightly.
3. Serve duck with chickpeas and rice. Garnish with cilantro.

vegetable, duck breasts, honey, chickpeas, chicken stock, basmati rice, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/25727 (may not work)