ASDA part of the Wal-Mart family

• 1 pack of 2 Asda British duck legs, skinned
• 2 cardamom pods
• 2tbsp olive oil
• 1 red onion, chopped
• 1tsp grated fresh root ginger
• 2 large garlic cloves, crushed
• 225g Asda long grain and wild rice
• 600ml hot chicken stock
• 125g fresh cranberries
• Grated zest 1 small orange
• 3tbsp fresh coriander, chopped

1 Preheat the oven to 190C/ 170C Fan/Gas 5. Rub the duck breasts with olive oil. Roast for 25-30 minutes, until the juices run clear. Tear into bite-sized pieces.

2 Lightly squash the cardamom. Heat the oil in a pan. Add the onion and cook over a medium heat for 10 minutes. Add the ginger, garlic, rice and cardamom and cook for 1 minute, stirring.

3 Pour the stock into the pan, add the cranberries and duck and season. Stir, cover and simmer for 10 to 15 minutes, until the stock is absorbed and the rice is tender. Stir in the orange zest and coriander and serve straightaway.