This Duck and Cabbage Balti recipe was developed by The Curry Guy who is a renowned foodie blogger focusing on curry dishes from across the globe. (Serves 4-6)
Step By Step Instructions
- Begin by marinating your duck breasts in the marinade ingredients for about 30 minutes.
- While the duck is marinating, make your duck skin stock.
- Place the duck skin in a saucepan with the whole garam masala spices and the 400ml of water.
- Bring to a boil and then simmer until the stock is reduced to about 100ml. It will be an oily stock. Set aside.
- Now heat the oil over medium heat in a large wok or balti pan.
- When hot and beginning to bubble, add the duck breasts and sear on both sides for one to two minutes. Remove and keep warm.
- Top up the oil if needed and then add the panch phoran*.
- Allow to sizzle for about 30 seconds and then toss in the garlic slivers, garlic and ginger paste, garam masala, chilli powder and tomato paste.
- Fry it all for another 30 seconds moving the ingredients around in the pan. Be careful not to burn the garlic slivers.
- Add the cabbage and fry until cooked but still crisp.
- Stir in the duck skin broth. You might like to add a little more water or stock if you like a saucier curry.
- Slice the duck breast into thin bite sized pieces and place then onto of the sauce.
- Press the duck into the sauce to keep it warm and serve.
- Season with salt and pepper and garnish with the spring onions..
*Panch Phoran is Indian five spice. It is available in Asian grocers. You could easily make your own. Just mix 1 part black mustard seeds, 1 part black onion seeds, 1 part cumin seeds, ½ part fenugreek seeds, 2 parts fennel seeds. Done.
For more recipes from The Curry Guy, please visit the blog.