Pan fried Duck breast with cloves and cinnamon

Duck tastes great with aromatic spices. This dish originates from Northern India and uses our iconic Rogan Josh Curry paste.

Serves: 2 people
Preparation time: 20 minutes
Cooking Time: 15 minutes
Difficulty: Moderate

Spiciness

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This recipe features

Ingredients

2 duck breasts, skin scored in a crisscross pattern without permeating the meat

1½ tablespoons Patak’s Rogan Josh Curry Paste

300 ml chicken stock, homemade or shop bought

1 tablespoon butter

salt, to taste

Methods

In a pan heat the chicken stock with the Patak’s Rogan Josh Paste.

Reduce to two thirds.Season the duck breasts with salt.

Heat a frying pan on high heat until smoking.

Place the duck breasts skin side down in the pan and do not move them for a few minutes.

Remove the fat that has rendered out of the breasts.

Cook the duck breasts skin side down for 7-8 minutes removing the fat that collects in the pan.

Reduce the heat to medium and turn the duck over so it is skin side up. The skin should be crispy and dark golden brown.

Add the butter and 3-4 tablespoons of the reduced Rogan Josh gravy.Keep spooning over this jus in the pan whilst the duck is cooking.

Cook for 4-5 minutes.

Remove from the heat and allow to rest for a few minutes.

To serve, slice the duck and serve with the remaining juices from the pan with extra gravy on the side, Indian Style Red Cabbage and Cumin Mashed Potato (link recipe)

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