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Sweet & Sour Balti Duck

Flavor.of.Europe's picture
  Oil 4 Tablespoon
  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)
  Salt 1⁄2 Teaspoon
  Orange juice 1⁄4 Pint (150 Milliliter, 2/3 Cup)
  Orange 1 , quartered and sliced
  Turmeric 2 Teaspoon
  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.

Recipe Summary

Main Dish

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