Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Duck Pasande.


    Posts : 884
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Duck Pasande.

    Post  Admin on Thu Feb 05, 2015 9:38 pm

    Serves 4 - 6.

    1 kg duck breast pieces
    2 tbsp rapeseed oil
    2 large onions sliced
    3/4 green cardamom pods
    1 tbs garlic & ginger paste
    1 tsp mehthi (fenugreek) seeds ground
    11 tbps dried mehthi (fenugreek)
    1 tsp coriander seeds
    1 tsp garam masala
    1 tsp Salt
    2 tsp coriander ground
    2 tsp turmeric
    1 tsp chilli powder
    150 g soured cream
    3 tbsp ground almonds
    2 green chillis choppped
    2 handfuls coriander chopped

    1.Heat oil in a heavy based pan and brown onions

    2.Add garlic and ginger paste, with all the spices, stir for a few seconds

    3.Add the soured cream and mix well

    4.Add the chillies and coriander and mix well

    5.Add a bit of water and then blitz all the mixture until smooth

    6.Add some boiling water to the ground almonds and mix to a smooth paste before adding to mixture, stir well

    7.Check for seasoning

    8.Simmer for 10-15min until oil separates

    9.Add the marinated pieces of duck to mixture and seal in the sauce

    10.Add some water and allow to cook until duck is cooked

    11.Check for seasoning

    12.Add another splash of soured cream before serving and some fresh coriander to garnish

      Current date/time is Thu Apr 26, 2018 4:26 pm