Kashmiri Spiced Duck with Basmati Cashew Pilaf

Steps

1. Preheat oven to 220°C. Prep & cook pilaf. Heat a drizzle of oil in a pot on medium-high heat. Cook onion and carrot for 2-3 minutes, until soft. Add basmati cashew rice and cook for about 1 minute to toast.
2. Add 1/2 tsp salt and water measure and bring to the boil. Once boiling, reduce to lowest heat to cook, covered, for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking. Once cooked, fluff rice with a fork and fold through tomatoes. Season to taste.
3. Prep duck. Combine Kashmiri spices and tomato paste in a bowl with a pinch of salt and 1 tsp oil. Pat duck dry and trim any overhanging fat. Score skin at 1cm intervals. Spread spice paste on flesh side of duck breasts, avoiding the skin.
4. Cook duck. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook duck, skin side down, for about 5 minutes to render fat. Flip and sear for a further minute, until lightly browned. Transfer to a lined oven tray and bake for 5 minutes, or until medium. Rest, covered, before slicing thinly.
5. Prep cucumber. Mix all cucumber ingredients together in a bowl with a drizzle of olive oil and season to taste.
6. Serve Kashmiri emulsion topped with pilaf, duck and any resting juices. Top with cucumber.