Indian•gourmet

British Indian Restaurant Recipes - Duck Haas Patha Kobi

Great Curry Recipes recipe - Indian

Ingredients

Quantities are shown as originally provided.

Duck breast (allow one per person)
FOR THE MARINADE
2 tablespoons garlic and ginger paste
1 tablespoon roasted and ground garam masala
A pinch of chilli powder
FOR THE SAUCE
3 cups (approx) Savoy cabbage – shredded
3 tablespoons vegetable oil
2 tablespoons garlic slivers
2 tablespoons garlic and ginger paste
1 tablespoon Paanch Phoran*
1 tablespoon tomato puree
400ml water
Salt to taste
Chilli flakes to taste
Whole garam masala (2 star anise, 10 black peppercorns, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 inch cinnamon stick)
Salt
Chopped spring onion for garnish

1
Prepare the duck breast by removing the skin and rubbing the flesh with garam masala powder, chilli powder and ginger and garlic paste.
2
Set aside to marinate.
3
Place the skin in a pan with the water and whole garam masala.
4
Simmer water until reduced to approx three tablespoons – strain and put reduction to one side.
5
Pan fry the duck breast to sear in a little oil.
6
When seared, cut into small bite sized pieces and set aside.
7
In another pan heat three tablespoon of oil over medium high heat.
8
Add Paanch Phoran, salt and garlic slivers and fry until the paanch puran starts to pop and the garlic turns a light brown. Be careful not to burn the garlic.
9
Now add the tomato puree and the chilli flakes followed by the shredded cabbage.
10
You want to just cook the cabbage through so that it still has a bit of crunch to it.
11
Add the duck skin reduction prepared earlier and the bite sized pieces of duck breast.
12
Simmer until duck is cooked to your liking.
13
Sprinkle with the chopped spring onion and season with salt to taste.