Duck and Mushroom Balti
I love the combination of duck and mushrooms. Especially when served in a nice and spicy sauce. Baltis are usually not all that spicy but I’ve made an exception here. You could of course leave the chilli out if you wish. This balti curry tastes great mild too.
In most Balti houses, duck and mushroom balti is served with button mushrooms. I prefer to use wild mushrooms as they add more flavour and depth. You could choose whatever mushrooms you like.
Mushrooms contain a lot of water so I prefer to sear them on high heat at the same time I sear the duck. The duck and mushrooms are then reintroduced to the curry at the end.
I only sear the duck for a couple of minutes per side. This helps keep it nice and tender
The finished dish!
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Duck and Mushroom Balti
Ingredients
- 3 tablespoons vegetable oil
- 4 duck breasts – skinned
- 200g mushrooms - sliced
- 3 onions – finely chopped
- 3 green chillies - finely chopped
- 2 tomatoes – diced
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon tomato paste
- 2 tablespoons garam masala
- 1 tablespoon balti masala
- 1 teaspoon cumin
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon coriander powder
- 150ml chicken stock or water
- Salt and pepper to taste
Instructions
- Heat the oil in a balti pan or frying pan over a high heat.
- When the oil begins to bubble, Sear the duck breast for about two minutes per side. Remove and keep warm.
- Add a tablespoon more oil if needed and fry your mushrooms until crisp and cooked through. About two minutes. Remove and keep warm.
- Now add the chopped onions to the pan and allow to sizzle until translucent and soft.
- Add the chillies, garlic and ginger pastes, tomatoes and tomato paste and stir to combine.
- In goes the garam masala, balti masala, cumin, coriander powder and chilli powder. Stir in all up so the onions mixture is evenly coated.
- Pour in the stock/water and bring to a simmer. Simmer for about three minutes.
- 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.
- Check for seasoning and then sprinkle with salt and pepper to taste.
- Serve with rice and/or fresh naans.
DisclaimerThe Gressingham Duck used to make this recipe was supplied by Gressingham Duck. Absolutely gorgeous! You can visit their website here.
G cooper
Sunday 22nd of August 2021
Where does the 1 tablespoon of balti masala come from
Dan Toombs
Sunday 22nd of August 2021
This is available in a lot of Asian shops but if you can't find it just use some tandoor masala curry powder of whatever curry powder you have on hand. Thanks Dan