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

  1. Begin by marinating your duck breasts in the marinade ingredients for about 30 minutes.
  2. While the duck is marinating, make your duck skin stock.
  3. Place the duck skin in a saucepan with the whole garam masala spices and the 400ml of water.
  4. Bring to a boil and then simmer until the stock is reduced to about 100ml. It will be an oily stock. Set aside.
  5. Now heat the oil over medium heat in a large wok or balti pan.
  6. When hot and beginning to bubble, add the duck breasts and sear on both sides for one to two minutes. Remove and keep warm.
  7. Top up the oil if needed and then add the panch phoran*.
  8. 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. 
  9. Fry it all for another 30 seconds moving the ingredients around in the pan.  Be careful not to burn the garlic slivers.
  10. Add the cabbage and fry until cooked but still crisp.
  11. Stir in the duck skin broth. You might like to add a little more water or stock if you like a saucier curry.
  12. Slice the duck breast into thin bite sized pieces and place then onto of the sauce.
  13. Press the duck into the sauce to keep it warm and serve.
  14. 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.



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