• Boil 300 g
• (10 oz/1½ cups)
• Brown or wild rice
• For 40 mins. (Be careful rice doesn’t day out)
• Allow to cool
• Cut 3 small gem (cos)
• Lettuce into strips.
• Combine with the rice.
• Add 75 g. (3 oz/⅔ cup) Hazelnuts, 200 g. (7 oz/¼ cups)
• Raisins & one coarsley
• Chapped Bunch of parsley
• Whisk the dressing with 2 Cloves of crushed garlic
• 4 tbsp. (2 fl oz/¼ cup)
• White wine vinegar
• Zest & juice of 1 lime
• Pinch of curry powder
• 1 tsp caraway seeds
• 2-3 tbsp apricot jam
• 150 ml (5 fl oz/⅔ cup olive oil & 75 ml (2½ fl oz/⅓ cup) sour cream

Arrange the salad on 4 plates & cover with the duck slices.

Rub 2 Duck breasts with pepper & salt and fry on both

Brown and medium rare. 1 no this in ½ butter & olive oil ? slice!