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. ---------------------------------------------------------------------------
Nutrition
Ingredients
