Duck Breast with Portobello Mushrooms and Basmati Rice

Prepraration:

1. Remove the meat from the refrigerator and leave at room temperature for about an hour. Soak the rice in cold water for 30 minutes. Grate the lime zest, then squeeze out the juice.
    
2. Drain the rice, put it in a saucepan and pour over 300 ml of cold water. Add salt, cover and bring to the boil. Reduce the heat to low and cook for 10 minutes. Remove the pan from the heat and leave covered for another 10 minutes.
    
3. Preheat the oven to 200°C. Place an ovenproof pan on the hob and heat over medium-high heat. Season the meat with salt and pepper on both sides. Place it in the pan, skin side down, and cook for 4 minutes, until the skin is golden. Turn and cook for another minute, then transfer to the oven and bake for 6-7 minutes.
    
4. Meanwhile, prepare the mushrooms. Slice them and put them in a pan with a little olive oil. Season with salt, pepper and cook for 7-8 minutes until golden and add the garlic, a little of the chili, half the coriander and a little lime zest. Stir, pour in the soy sauce and lime juice, leave for a minute and remove the pan from the heat.
    
5. Remove the meat from the oven, transfer to a board, leave to rest for 4-5 minutes and cut into thick slices. Separate the grains of rice with a fork and place on serving plates. Distribute the mushrooms on top, place the duck and sprinkle with the remaining coriander, lime zest and chili.