method

To prepare the duck breast, pat dry between kitchen paper towels to remove excess moisture. Score the skin with a sharp knife and season with salt and pepper.

Then take an oven proof frying pan and place the breast skin side down on a cold pan.

Turn the heat to medium and cook for 6-7 minutes until the skin is golden brown, remove all excess fat and turn the duck breast.

To make the saffron rice, wash and soak the rice in lukewarm water and keep aside for 30 minutes.

In a small bowl, soak the saffron in 2 tablespoons of warm water. Drain the rice and keep aside. Heat butter in a thick bottom pan, add the drained rice and lightly mix. Then add salt and boiling water.

Allow to cook on medium heat until all the water is absorbed and holes form on the surface of the rice. Sprinkle the saffron water on top of the rice, cover the pan with a lid, reduce the heat to very low and allow to steam for 7 minutes. Open and fork the rice to make it fluffy.

Cook the duck breast in a preheated oven at 200°C, 15 minutes for medium, and 18 minutes for well done (depending on the size of duck breast, we used a 340g duck breast. Please allow longer for larger duck breasts).

Remove the cooked duck breast and place on a plate, cover with foil and allow to rest for 10 minutes.

Heat the Kohinoor Tikka Masala sauce in a sauce- pan.

Heat butter in a frying pan and stir fry the baby spinach until fully wilted, remove excess moisture.

Slice the duck breast lengthwise, serve with saffron rice, baby spinach and Kohinoor Tikka Masala sauce.