Duck Breasts Curry
Ingredients
- Fresh duck breasts
- Flake Salt
- 1 brown onion, diced
- 2 clove garlic, roughly chopped
- 250g baby potatoes, quartered
- 1 tsp each of Garam Masala, turmeric, cumin, coriander
- ½ tsp ground chili
- 2 handful fresh curry leaves – optional
- 1 cup crushed tomato
- 400ml coconut milk
- 1 bunch broccolini, trimmed
- Handful coriander, roughly chopped
- Chickpeas
- Steamed basmati rice, to serve
- Lime to serve, optional
Products used
Method
- Pat the duck skin dry with some paper towel then score with a sharp knife and season with a little salt.
- Place the duck, skin side down, into a large fry pan, over a medium heat to begin rendering the skin. Season the flesh side with a little more salt and cook like this for 8-10 minutes, adjusting the heat higher if needed so the skin is caramelising and the fat rendering out. Flip the breast and continue to cook for 4 more minutes then remove from the pan to rest.
- Remove half the duck fat from the pan, reserving.
- Add the onion and garlic to the pan and cook over a medium heat for 3 minutes to soften then add the potatoes, spices, half the curry leaves and cook for 2 minutes more.
- Add the tomato, 200ml water and ¾ of the coconut milk, season lightly, bring to a simmer, cover, and cook until the potatoes are tender, approx. 12 minutes.
- Heat the remaining duck fat in a small saucepan and add the curry leaves, cooking quickly until they become crisp and bright. Remove to a paper towel lined plate.
- Thinly slice the duck breast and add to the pan with any juices, the chickpeas, broccolini and stir gently. Cover and simmer for a further 6-8 minutes then scatter with the chopped coriander, crisp curry leaves, drizzle with remaining coconut milk and serve with steamed rice.
Recipe by Tom Walton (@https://www.instagram.com/cheftomwalton/)