Prime Mediterranean Delight: A Sumptuous Pilaf with Marinated Duck

This prime Mediterranean delight is a luxurious dish that combines the aromatic flavors of seasoned rice pilaf with succulent, marinated duck. The duck is marinated in a rich blend of spices, herbs, and citrus, then seared to perfection, creating a tender and flavorful entree. Accompanied by a fragrant pilaf studded with vegetables and herbs, this dish is sure to impress. Follow this recipe to bring a delightful taste of the Mediterranean to your table.

### Ingredients

For the Marinated Duck:- 4 duck breasts- 2 large cloves garlic, minced- 1 teaspoon ground cumin- 1 teaspoon ground coriander- 1 teaspoon smoked paprika- 2 tablespoons olive oil- Juice of 1 lemon- Salt and pepper, to taste

For the Pilaf:- 1 ½ cups long-grain rice- 2 tablespoons olive oil- 1 large onion, finely chopped- 2 cloves garlic, minced- 1 red bell pepper, chopped- 1 yellow bell pepper, chopped- 2 ½ cups chicken or vegetable broth- 1 teaspoon ground turmeric- ½ teaspoon ground allspice- ½ cup frozen peas, thawed- ¼ cup chopped fresh parsley- Salt and pepper, to taste

### Instructions

1. **Marinate the Duck:** - In a large mixing bowl, combine the minced garlic, ground cumin, ground coriander, smoked paprika, olive oil, and lemon juice. Season with salt and pepper. - Place the duck breasts into the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

2. **Cook the Pilaf:** - Rinse the rice under cold water until the water runs clear. Drain and set aside. - Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. - Add the minced garlic and bell peppers, and cook for another 3-4 minutes until softened. - Stir in the rice and cook for 1-2 minutes, allowing the grains to be lightly toasted. - Pour in the broth, then add the ground turmeric, ground allspice, salt, and pepper. Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. - Fluff the pilaf with a fork and stir in the thawed peas and chopped parsley. Keep warm until ready to serve.

3. **Cook the Duck:** - Preheat a large skillet over medium-high heat. - Remove the marinated duck breasts from the refrigerator and let them come to room temperature. - Place the duck breasts in the hot skillet, skin-side down. Sear for 5-6 minutes until the skin is crispy and golden brown. - Flip the duck breasts and cook for an additional 4-5 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, or longer if you prefer them more well-done. - Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing.

4. **Serve:** - Slice the duck breasts thinly and serve over a bed of the aromatic rice pilaf. Garnish with additional parsley if desired.

Enjoy your Prime Mediterranean Delight: A Sumptuous Pilaf with Marinated Duck!