Ingredients
- duck breasts 4
bhel puri
- fresh curry leaves 20 (or use dried)
- dry bhel puri mix 200g
- pomegranate 1, seeded
- mint leaves 20, roughly chopped
- coriander 2 tbsp of roughly chopped
- limes 2, juiced
- plum tomatoes 4, finely diced
- red onion 1, peeled and finely diced
- red bird’s eye chillies 2-3, seeded and finely chopped
- Indian date or mango chutney 2 tbsp
coconut relish
- coconut ½, grated (buy ready-shelled for speed if you like)
- natural yoghurt 5 tbsp
- coriander 2 tbsp, roughly chopped
Method
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Step 1
To make the relish, toast the coconut in a large dry frying pan until golden. Cool and mix with the yoghurt and coriander.
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Step 2
Heat a shallow pool of vegetable oil in a frying pan, tip in the curry leaves and let them sizzle and fry for about 30 seconds until crisp, then drain on kitchen paper.
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Step 3
To cook the duck, heat the oven to 200C/fan 180C/gas 6. Put the duck breasts fat-side down in a hot pan, turn down the heat and cook until the fat is golden and crisp, then flip them over and briefly colour on the flesh side. Transfer to the oven and give them about 8-10 minutes depending on size. Leave to rest in a warm place for 5 minutes.
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Step 4
Assemble the bhel puri just before serving. Put the dry mix in a large bowl then add all the other ingredients (including the curry leaves). Mix well and leave to stand for a couple of minutes. Serve the bhel puri with the duck and coconut relish.
Nutritional Information
- Kcals 905
- Carbs 41.3g
- Protein 31g
- Fat 68.4g
- Salt 0.6g
- Fibre 4.1g
