Instructions

1. Heat the oil in a balti pan or frying pan over a high heat.
2. When the oil begins to bubble, Sear the duck breast for about two minutes per side. Remove and keep warm.
3. Add a tablespoon more oil if needed and fry your mushrooms until crisp and cooked through. About two minutes. Remove and keep warm.
4. Now add the chopped onions to the pan and allow to sizzle until translucent and soft.
5. Add the chillies, garlic and ginger pastes, tomatoes and tomato paste and stir to combine.
6. In goes the garam masala, balti masala, cumin, coriander powder and chilli powder. Stir in all up so the onions mixture is evenly coated.
7. Pour in the stock/water and bring to a simmer. Simmer for about three minutes.
8. Now add the duck and mushrooms. You could just stir it all in together but I prefer to leave the duc and mushroom pieces at the top and just dab them into the sauce when I eat. This helps ensure the duck doesn't get over cooked like it does in so many balti houses.
9. Check for seasoning and then sprinkle with salt and pepper to taste.
10. Serve with rice and/or fresh naans.