Sweet & Sour Balti Duck
|Cumin seeds||1⁄2 Teaspoon|
|Brown mustard seeds||1⁄2 Teaspoon|
|Dried pomegranate seeds||1⁄2 Teaspoon, crushed|
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm), chopped|
|Fresh ginger root piece||1⁄2 Inch, shredded|
|Fresh green chili||2 , sliced|
|Duck breasts||4 (Boned And Sliced Into 2 Inch Strips)|
|Orange juice||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Orange||1 , quartered and sliced|
|Garam masala||1⁄4 Teaspoon|
|White wine vinegar||1 Tablespoon|
|Shredded orange rind||1 Tablespoon (For Garnish)|
1. Heat the oil in a Balti pan or wok and fry the cumin seeds, mustard seeds and pomegranate seeds until they start popping.
2. Add the onion, garlic, ginger and chillies and stir-fry until the onions are golden brown.
3. Add the duck and stir-fry for 5 minutes until it is brown on both sides.
4. Stir in the salt, orange juice, orange slices, turmeric, garam masala and vinegar and bring to the boil. Lower the heat and simmer for 15-20 minutes until the duck is tender but still pinkish inside; if you prefer duck to be well done, cook for longer. Serve garnished with shredded orange rind.