Roast duck roti
Ingredients
- 225 g (8 oz) uncooked basmati rice.
- 200 ml coconut milk
- 1 x 160 g cooked Duck breast, sliced thickly - I used a leftover Sous vide hoisin duck breast
- 2 tablespoons ghee or vegetable oil
- 5 fat Garlic cloves, peeled and crushedgarlic cloves, peeled and crushed
- 5 cm (2″) ginger, peeled and roughly grated
- 150 g (5 oz) onions, peeled and finely chopped
- 1 fresh coconut, flesh removed and grated
- 3 hot chilli peppers (red or green), finely chopped - de-seeded if desired
- 1 tablespoon lime juice
- 2 nectarines, chopped
- 1 nectarine, sliced for garnish
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