Oolong and Ginger Crusted Duck Breast with Pineapple Reduction and Black Rice

Recipe summary

Preparation time:
Cooking time:
Yield: 4

Ingredients

• 4 Muscovy duck breasts
• 1/4 cup ginger juice (60 ml)
• 2 tablespoons oolong tea leaves, ground finely (30 ml)
• 2 tablespoons vegetable oil (30 ml)
• Sea salt and freshly cracked black pepper
• 2 tablespoons butter (30 ml)
• 2 shallots, minced
• 2 cloves garlic
• 1 teaspoon grated ginger (5 ml)
• 1/4 cup chicken stock (60 ml)
• 1 cup pineapple juice (250 ml)
• Pinch of oolong tea
• 2 cups black rice (500 ml)
• Coarse salt and freshly ground pepper, to taste