Duck Balti Jalfrezi


  • 2 tablespoons vegetable oil or duck fat
  • 1 duck breast
  • 1/2 onion, thinly sliced
  • 1/4 red bell pepper
  • 1/4 yellow bell pepper
  • 2 green bird’s eye chillies plus more if you like
  • 2 tbsp garlic and ginger paste
  • 4 tbsp tomato puree
  • 1 tbsp mixed powder
  • 1 tsp Kashmiri chilli powder
  • 300ml (1 1/4 cups) base curry sauce
  • 1 tomato, quartered
  • 1/2 red onion, finely chopped to garnish
  • Finely chopped fresh coriander/cilantro to garnish
  • A pinch kasoori methi
  • Salt to taste


  1. Heat the oil in a large balti pan or frying pan over high heat.
  2. When the oil is hot, sear the duck breasts on both sides. The center should still be pink.
  3. Remove the skin and slice into bite sized pieces and set aside.
  4. Top up the oil if necessary. There should be plenty from the duck skin
  5. Fry until the onions, bell peppers and chillies until the onion is soft and translucent.
  6. Now add the garlic and ginger pastes and fry for a further 30 seconds.
  7. Add the ground spices followed by the tomato puree and about half the base sauce.
  8. Bring this to a simmer and then add the duck and quartered tomatoes. Allow to simmer and scrape any of the sauce that caramelises to the side into the sauce.
  9. Top up with more sauce and simmer in down until you are happy with the consistency.
  10. To finish, season with salt to taste and a pinch of kasoori methi (dried fenugreek leaves). Garnish with finely chopped red onion and coriander to serve. I usually throw a few fresh chillies on there too.
  11. Try it and adjust the ingredients. A nice twist of lime juice tastes amazing.
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