Arab-Inspired Duck Rice with Apple and Bean Salad

A healthy yet flavorful main dish combining tender duck and fragrant rice, accompanied by a refreshing apple and bean salad, drizzled with creamy yogurt dressing.

Steps

1. Preheat the oven to 400°F (200°C). Score the skin of the duck breast in a crisscross pattern and season with salt and pepper.
2. Heat a skillet over medium-high heat and sear the duck breast, skin side down, until golden brown. Flip and cook for another 2 minutes. Transfer the duck breast to a baking dish and roast in the oven for 12-15 minutes or until cooked to medium-rare. Let it rest before slicing.
3. In a separate pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent. Stir in the ground cumin and coriander.
4. Add the basmati rice to the pot and stir to coat with the spices. Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed. Fluff with a fork.
5. In a bowl, combine the sliced apple, cooked beans, chopped parsley, and mint. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
6. For the yogurt dressing, mix the Greek yogurt, lemon juice, honey, ground cumin, and salt in a bowl until well combined.
7. To serve, place a portion of the duck rice on a plate, top with sliced duck breast, and serve alongside the apple and bean salad. Drizzle the yogurt dressing over the salad. Enjoy!