-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Ching's Fragrant Pork And Eggplant
 BC>  Categories: Chinese, Pork
 BC>       Yield: 1 Batch

Swipe. Eggplnt ain't a favourite around here but enough pork and sauce
can make it edible.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fragrant Duck Breasts w/Wild Rice Pilaf
 Categories: Game, Herbs, Vegetables, Rice
      Yield: 2 servings

      2    Duck breasts; skin on
  1 1/2 ts Garam masala
      1 ts Grated fresh root ginger

MMMMM--------------------------PILAF---------------------------------
      1 tb Butter
      1 ts Cumin seeds
    100 g  (3.5 oz)mixed basmati & wild
           - rice
    300 mL (1.2 c) chicken or vegetable
           - stock
     85 g (3 oz) frozen peas
      1 bn Spring onions; sliced fine
      2 tb Mango chutney; to serve

  Score criss-crossed lines into the duck skin, then rub
  in the garam masala and ginger. Chill for 30 mins if you
  have time.

  Set oven to 200§C/400§F (180§C/355§F fan) gas 6. 

  Heat a heavy, non-stick pan, then gently fry the duck,
  skin-side down, for 10 mins until the fat runs out. Pour
  off the excess fat halfway through. Transfer to a baking
  dish, roast, skin side up, for 10 mins, then leave to
  rest.

  While the duck is cooking, melt the butter in a pan. Add
  cumin seeds, fry for 2-3 mins, then stir in the rice for
  another few mins. Pour over the stock, cover partly with
  a lid, then simmer for 10-12 mins, adding the peas for
  the final 4 mins. When the rice is cooked and all the
  liquid has been absorbed, fork through the spring onions
  and some seasoning to taste. Slice the duck and serve
  with the rice and a spoonful of chutney.

  By: Jennifer Joyce

  RECIPE FROM: https://www.bbcgoodfood.com

  Uncle Dirty Dave's Archives

MMMMM

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