Portions for 2 servings:
1 duck breast (3/4lbs)
All-spice
2 sweet potatoes
2 apples
1oz raisins
8 strips of sushi ginger
2 tsp brown sugar
1/4 tsp cinnamon
Indian ocean island rice:
8oz cup cooked whole rice (1/2 cup dry rice)
1 1/2 cup water
10g "Seedless Thomson" raisins
1 anise star
1 cinnamon stick
4 grains of cardamom
1/8 tsp all-spices
For the island rice:
Rinse the rice under cold water during two minutes. Strain it and put it in a small pan. Add the water and the spices,cover with a lid and bring to boil during about 10mn over low heat. When there are "holes" in the rice, cut the heat and let stand for 20mn. This is easier with a transparent lid. One add also add to taste: vanilla beans, nutmeg, curcuma, pepper, or coconut milk. Careful: with white rice, the rice is very sticky. Experiment before serving to guests.
For the sweet potatoes and the apple:
Boil water in a steamer. First, put the sweet potato sliced in 1/4 inch pieces in the steamer, then the sushi ginger, the apple cut in small cubes and the raisins. Sprinkle with cinnamon and brown sugar.
Steam for 25mn.
For the duck:
Meanwhile, score across the duck skin's fat in a criss-cross way with a sharp knife. Heat up a frying pan with a lid and place the duck breast with the fat facing the pan. Sprinkle with all-spice and grill 15mn without turning over with the lid in place. The breast is then medium-rare. If you cook on gas with a stainless steel pan, fry for 8mn and then turn off the heat. Leave the duck in the pan for 4mn more. This also results in a medium-rare breast.