Duck leg with wild garlic spiced rice

• porsi: Serves four

Bahan-bahan

4 duck legs

470ml stock (a stock cube dissolved in two mugs of water is fine)

2 onions, diced

4 cloves of garlic, crushed

10 coriander seeds

8 whole cloves

2 red chillies

2 spring onions

4 whole leaves of wild garlic

350g jasmine rice

Handful of wild rice (both types of rice soaked for five minutes and rinsed in a few changes of water)

Petunjuk

1. Use the sauté function and put a small glug of oil into the pot to sear the duck legs, skin side down for six to seven minutes, then turn them over and sear for another five to six minutes before removing them from the pot, leaving the oil in the bottom.

2. Add the onion, garlic, coriander seeds, cloves, chillies to the oil in the pot and sauté for another minute or two until everything is golden and aromatic.

3. Add the stock and put the duck back in and pop on the lid. Use the pressure cook function for 10 minutes, after which the duck will be lovely and tender and your stock intensely flavoured, perfect for cooking the rice in.

4. Lift out the duck, add the rice to the stock, pop the duck back on top and use the rice cooker button for nine minutes.

5. Depressurise the pot. I add the wild garlic leaves and spring onions whole at this stage, the residual steam just softens them and they give the dish a fresh, vibrant colour. The garlic leaves keep their sweet hit without it being lost in the dish