Olive Magazine
Roasted Duck recipe with Bhel Puri Salad

Roasted duck, bhel puri salad and coconut relish

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal905
fat68.4g
carbs41.3g
fibre4.1g
protein31g
salt0.6g
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Ingredients

  • 4 duck breasts

BHEL PURI

  • 20 (or use dried) fresh curry leaves
  • 200g dry bhel puri mix
  • 1 pomegranate, seeded
  • 20 mint leaves, roughly chopped
  • 2 tbsp of roughly chopped coriander
  • 2 limes, juiced
  • 4 plum tomatoes, finely diced
  • 1 red onion, peeled and finely diced
  • 2-3 red bird’s eye chillies, seeded and finely chopped
  • 2 tbsp Indian date or mango chutney

COCONUT RELISH

  • ½ coconut, grated (buy ready-shelled for speed if you like)
  • 5 tbsp natural yoghurt
  • 2 tbsp coriander, 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.

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