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Roasted duck, bhel puri salad and coconut relish

Name: Roasted duck, bhel puri salad and coconut relish
Total time: 40 min
Ingredients: duck breasts 4; 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 ½, grated (buy ready-shelled for speed if you like); natural yoghurt 5 tbsp; coriander 2 tbsp, roughly chopped

40 minutes
serves 4
Easy

Pair roasted duck breasts with an Indian street food-inspired salad instead of ordering a takeaway. With a coconut relish on the side this is a dish to impress while still being easy to create

Published: December 19, 2014 at 2:32 pm

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

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.
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.
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.
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.