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.
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DisclaimerThe Gressingham Duck used to make this recipe was supplied by Gressingham Duck. Absolutely gorgeous! You can visit their website here.