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Duck Haas Patha Kobi

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Here’s another British Indian restaurant masterpiece for you!

British Indian restaurant style duck and cabbage curry

Duck with cabbage curry in a mildly spiced sauce

This is another one from my friends at Omars of Hatfield Peverel. It’s a duck and cabbage curry recipe and believe me… it is so good.

The duck breast is cooked in a tandoor oven at the restaurant but here I’ll show you how to cook it in a pan. I got to try both the tandoor oven and pan fried versions while I was at Omars and both methods work very well.

This recipe is different in the the duck skin is removed and then simmered in water and spices to make a sauce reduction which is then added to the curry.

In this way you get the flavour of the duck skin without all the fat.

Of course there is still plenty of delicious fat but this dish is worth every calorie.

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The duck breasts can be marinated in the marinade for one to 24 hours. The longer the better.

Yield: 4

British Indian Restaurant Recipes - Duck Haas Patha Kobi

British Indian Restaurant Recipes - Duck Haas Patha Kobi


  • Duck breast (allow one per person)
  • 2 tablespoons garlic and ginger paste
  • 1 tablespoon roasted and ground garam masala
  • A pinch of chilli powder
  • 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.

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Wednesday 8th of March 2023

Love all the knowledge you share with the curry fans. This recipe looks great and adapted to my taste. In the sauce instructions, there's no mention to the 2 tablespoons of garlic and ginger paste indicated in the respective ingredients' list... Could you please confirm them?

Dan Toombs

Tuesday 14th of March 2023

Thank you, I’m glad you’re enjoying my recipes. I apologise, I seem to have added the garlic and ginger paste to the sauce ingredients by mistake as it’s not needed,just the garlic slithers. Thanks for noticing and I will get that updated. Dan

cathal keeshan

Friday 16th of May 2014

I'm going to give this a try over the weekend

Renan Ferrer

Saturday 22nd of June 2013

Duck Haas Patha Kobi seems spectacular. I did not know this recipe. The method is very well explained, I'll try to make this recipe tomorrow at lunch for my family.

I looks delicious!

Thanks for sharing with us!


Renan Ferrer

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