Duck Biryani

Make this tasty supper with leftover duck (or other cooked poultry meat).

Serves: 4
5 mins
30 mins


  • 500g of leftover duck meat
  • 300g of basmati rice
  • 75g of butter
  • 1 large onion, finely sliced
  • 3 garlic cloves, crushed
  • 1 bay leaf
  • 5 cardamom pods
  • Cinnamon stick
  • 4 tbsp of balti curry paste
  • 85g raisins
  • 850ml chicken stock


  1. Wash the rice in cold water until the water runs clear
  2. Heat the butter in a deep frying pan or saucepan and gently fry the onions, garlic, bay leaf, cardamom and cinnamon until the onion begins to soften with colour.
  3. Stir in the rice with the leftover duck, raisins, curry paste and stock and bring to the boil before lowering the heat and simmering for 5 minutes
  4. Turn off the heat and leave for 10 minutes before fluffing up the rice with a fork, serve and enjoy.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.