Malaysian Duck Biryani
A flavorful and aromatic dish, combining the richness of duck with the spices of a traditional Malaysian biryani.
Ingredients
- ●1 Duckboneless, skinless
- ●1/2 cup Jubilantbasmati rice
- ●2 tbsp Honeyfor glazing
- ●1 tbsp Glazedmalt vinegar
- ●1 tsp Malaysiancurry powder
- ●1 tsp Biryaniground cumin
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Marinate the duck in a mixture of honey, glazed, Malaysian, and biryani for at least 30 minutes.
- 3
Heat oil in a large Dutch oven over medium-high heat.
- 4
Remove the duck from the marinade, letting any excess liquid drip off.
- 5
Sear the duck until browned on all sides, about 5-7 minutes.
- 6
Transfer the duck to the oven and roast for 20-25 minutes, or until cooked through.
- 7
While the duck is cooking, heat a large saucepan over medium heat.
- 8
Add 2 cups of water to the saucepan and bring to a boil.
- 9
Add the jubilant to the saucepan and stir to combine.
- 10
Reduce heat to low and simmer for 10-15 minutes, or until the liquid has been absorbed and the rice is tender.
- 11
To serve, slice the duck and serve with the jubilant rice.