Duck Breast Recipe

Score the Duck Breasts

Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season with salt and black pepper.

Cook the Duck Breasts

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook until the skin is crispy and the fat has rendered, about 6-8 minutes. Flip and cook for another 3-4 minutes until medium rare. Let rest for 5 minutes before slicing.

Prepare the Vegetables

Preheat the oven to 400°F (200°C). Toss the fingerling potatoes and cauliflower florets with olive oil, curry powder, and salt.

Roast the Vegetables

Spread on a baking sheet and roast in the preheated oven for 25-30 minutes until golden and tender.

Sauté Vegetables

In a pot, sauté diced onion, bell pepper, and minced garlic until softened. Add chili powder and cook for 1 minute.

Combine Ingredients

Stir in the cooked chickpeas, canned tomatoes, and pulled duck meat. Simmer for 15 minutes. Stir in chopped cilantro before serving.

Prepare the Batter

In a bowl, combine sliced onions, gram flour, cumin seeds, salt, and water to form a thick batter.

Fry the Bhajis

Heat oil in a deep pan. Drop spoonfuls of the batter into hot oil and fry until golden brown. Remove and drain on paper towels.

Blend the Chutney

In a blender, combine coconut milk, lime juice, fresh cilantro, and salt. Blend until smooth.

Prepare the Gastrique

In a saucepan, combine tamarind paste, chopped dates, shredded jackfruit, water, and brown sugar. Simmer for 15 minutes until thickened.