Ingredients

• ½ duck breast
• skin scored with a sharp knife
• salt and freshly ground black pepper
• 50ml/2fl oz red wine
• 100ml/3½fl oz double cream
• 1 tsp black peppercorns
• crushed
• 100g/3½oz basmati rice
• 1 tbsp butter
• melted
• 1 tbsp finely chopped fresh parsley
• 75g/2¾oz Tenderstem broccoli
• blanched
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Season the duck well with salt and freshly ground black pepper and place skin-side down in a small ovenproof frying pan. Place over a medium heat and fry on both sides until browned.
• Transfer to the oven and roast for 8-10 minutes
• or until cooked to your liking. Remove the duck from the pan and transfer to a board to rest.
• Return the pan to the heat and pour in the wine. Bring to a simmer
• scraping up the bits from the bottom of the pan with a wooden spoon. Simmer until reduced by half
• then stir in the cream and black pepper. Simmer gently until needed.
• For the herb rice
• place the basmati rice into a small saucepan and cover with cold water. Bring to the boil and simmer for 8-10 minutes
• or until tender. Drain off any excess liquid.
• Brush the inside of a deep ramekin dish with the melted butter. Place the chopped parsley into the ramekin and tip it around to coat the buttered sides with the parsley.
• Tip the excess herbs and butter into the drained rice and mix well
• then pack the rice into the ramekin.
• To serve
• slice the duck into four and arrange on a serving plate. Turn out the ramekin of herb rice onto the plate. Serve with broccoli and pour the sauce over the duck.