Duck Breast with Redcurrant and Port Sauce
Duck Breast with Redcurrant and Port Sauce could be just the gluten free recipe you've been looking
20 minute rice supper
Ingredients
- 300g long grain rice
- 600ml hot vegetable or fish stock (from a cube is fine)
- 1 tbsp korma curry paste
- 100ml frozen peas
- 150g pack smoked mackerel , skinned
- 3 tbsp low-fat crème fraîche
- 2 hard-boiled eggs , quartered
- handful coriander , to serve
Details
- Servings: 4
- Dish: main course
Cuisine
- south east asian
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