LOST IN SPICE

INDULGE YOUR SENSES WITH MORE FIERY AND FRAGRANT DISHES IN OUR FINAL EXTRACT FROM THE CURRY GUY’ S NEW COOKBOOK

DUCK CURRY WITH SAVOY CABBAGE

Serves 4 or more as part of a multi-course meal

l 4 duck breasts (farmed or wild)

l 1tbsp vegetable oil

l 1tbsp garam masala

or tandoori masala

l A pinch of chilli powder

l 2tbsp garlic and ginger paste (see tip across the bottom of the page)

l Spring onions,

chopped, to serve

For the cabbage

l 3tbsp vegetable oil

l 1tbsp panch phoran (spice mix, from Asian food stores)

l 2tbsp garlic slivers

l Salt, to taste

l 1tbsp garlic and ginger paste

l 1 heaped tsp dried chilli flakes

l 200ml (7fl oz) tomato passata

l ½ a Savoy cabbage, shredded

For the whole garam masala

l 2 star anise

l 10 black peppercorns

l 1tsp cumin seeds

l 1tsp coriander seeds

l 2.5cm (1in) piece of

cinnamon stick

Prepare the duck breasts by removing the skin (set it aside for later) and rubbing the flesh with the oil, garam masala or tandoori masala, chilli powder and the garlic and ginger paste. Set aside to marinate while you prepare the rest of the dish. Cut each duck skin into 3 pieces and place in a pan with 250ml of water and all of the whole garam masala ingredients. Simmer the water until reduced to about 5tbsp, then strain and set aside.

For the cabbage, heat the 3tbsp oil in a pan over a medium-high heat. Add the panch phoran and fry for about 30 seconds. Add the garlic slivers and a little salt and fry until the garlic is light brown. Be careful not to burn it. Stir in the garlic and ginger paste, dried chilli flakes and the passata, followed by the shredded cabbage. You want to just cook the cabbage through so that it still has a bit of crunch. Add the duck skin reduction and stir. Keep warm.

Sear the duck breasts in a dry frying pan over a high heat. I prefer my duck slightly pink inside so I cook the breasts for about 2 minutes per side. To serve, slice the duck breasts thinly. Divide the cabbage between four plates and top each with one thinly sliced duck breast. Season with salt and sprinkle with the chopped spring onions.