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Slow Roast Garam Masala Gressingham Duck Legs

Roast duck wrap

The moist and crispy duck meat goes so well with Mandarin pancakes.

This is a recipe I make when I really want to splurge. It is a bit fattening but worth ever calorie.

I like to make this with whole duck as well but as I had four duck legs on hand, I decided to use them this time. The slow cooking makes the meat fall of the bone tender.

When finished, you could just eat the succulent meat on it’s own but I usually serve it wrapped in homemade Mandarin pancakes topped with a coriander raita or chilli sauce. Believe me… this is real comfort food.

Enjoy.

Garam masala duck legs

Slow roast garam masala duck legs. Crispy and tender.

Gressingham duck legs

Raw duck legs covered in garam masala, salt and pepper.

Gressingham Duck legs

All cooked and ready for carving

Gressingham Duck Legs

Gressingham duck legs

Gressingham duck legs

Love my I.O.Shen Knife. Perfect for cutting up the leg meat.

 

Slow Roast Garam Masala Gressingham Duck Legs
Author: 
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 - 4
 
Ingredients
  • 6 duck legs
  • 1 - 2 tablespoons garam masala
  • Salt and pepper to taste
Instructions
  1. Sprinkle the duck legs all over with one to two tablespoons garam masala and salt and pepper to taste. Set aside.
  2. Pre-heat your oven to 170c.
  3. When up to temperature, prick each leg with about ten holes using a sharp knife. Be careful just to prick the skin and not the meat.
  4. Place in the oven and roast for a half hour. Then remove and make ten more holes in each. This help the fat escape and make the skin crispier.
  5. Repeat every half hour for two hours.
  6. After two hours, increase the oven temperature to its hottest setting for another 30 minutes.
  7. The duck legs should now be ready. Take out of the oven and allow to rest for 20 minutes. The skin will become crispier as it rests.
  8. Cut into small pieces with a sharp knife and use as you see fit.

Disclaimer: The Gressingham duck legs used in this recipe were supplied by Gressingham duck. The meat was perfect. You can visit their website here.


Mandarin Pancakes

Mandarin Pancakes

My kids love these!

 

I’ve been making this recipe for years. Long before I ever tried Indian food, I was a big fan of Chinese food. I must have made it three times a week while at university.

Over the next few months I’m going to be developing and writing quite a few Indian/Chinese fusion recipes. These Mandarin pancakes will feature in quite a few of them so I thought it would be a good place to start.

Making homemade Mandarine pancakes couldn’t be easier. You’ll be glad you did as they are so much better than those tasteless “Chinese” wraps you find at most supermarkets.

You could just use plain flour but I tend to go for Italian OO flour. It’s lighter and therefore leaves you with a much lighter pancake.

Dough for Mandarin Pancakes

Dough ball ready to flatten.

Dough for Mandarin Pancakes

Flattened dough ready for cutting.

Dough for Mandarin pancakes

First batch cut.

Dough circles for Mandarin Pancakes

All cut out.

Dough discs for Mandarin Pancakes

Oiled and stacked discs.

Mandarin pancakes

All rolled and ready to cook.

Mandarin pancakes

Ready to pull apart into two thin Mandarin pancakes

Mandarin Pancakes

All ready.

 

Mandarin Pancakes
Author: 
Recipe Type: Bread
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups (256g) plain flour or OO flour
  • ¾ cup (180ml) boiling hot water
  • 1 additional cup (128g) flour for dusting and rolling out the pancakes
  • Sesame oil
Instructions
  1. Place the flour in a bowl and pour the boiling water on top.
  2. Using a wooden spoon stir it all to combine.
  3. Now using your hands kneed it all together into a firm dough ball for about two minutes.
  4. Place back in the bowl and cover the bowl with a damp cloth for about ten minutes.
  5. When you are ready to make your pancakes, press the dough down on a floured, clean flat surface and roll into a circle about ¼ inch (35mm) thick.
  6. Using a cup or cooking cutter approximately 3 inches diameter (76mm), cut the dough into equal sized circles.
  7. Once you've done this, roll the remaining dough into another dough ball and repeat until you've used all or most of the dough.
  8. This will leave you with about 20 equal sized circles.
  9. Brush half of the circles with a little oil. Not too much. There should just be a film of oil on each.
  10. Top each circle with one of the remaining circles.
  11. Heat up a frying pan over high heat while you continue making your pancakes.
  12. Using a rolling pen, roll each two disc combo into a flat circle. It should increase about seven inched in diameter.
  13. Place each of the pancakes in the frying pan. I usually only cook one or two at a time.
  14. When the top of the pancake begins to bubble slightly, turn it over with a flat spatula.
  15. Toast the other side.
  16. Now carefully separate the two flat pancakes and place in a bowl covered with the damp cloth while you cook the rest. This will help keep them warm.
  17. Serve wrapped around your favourite filling.


Lamb Keema Balti

Lamb Keema Balti

This lamb Keema is great scooped up with fresh naans.

This is my son’s favourite balti dish. He has memorised the recipe and makes it all the time for friends. Just like most balti recipes, it can be made in less than 30 minutes.

He likes to serve it with crisp garlic slivers which I’ve done here. To do this, simply heat some vegetable oil in a balti pan and fry the slivers until they are lightly browned and crisp. Be careful not to burn the garlic or it will become bitter. Place the finished garlic slivers on kitchen towels to soak up the excess oil.

Other than that, it’s all quite straight forward. If you’d like to vary this recipe, try using minced beef, veal, chicken or turkey. They all work really well. You might also like to add a tablespoon or two of plain yogurt.

Lamb Keema Balti

I love the toasted garlic flakes. They really help make this dish.

 

Lamb Keema Balti
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 kilo minced lamb
  • 3 tablespoons vegetable oil
  • 1 small cinnamon stick
  • 1 teaspoon cumin seeds
  • 3 cloves
  • 2 bay leaves
  • 2 onions – finely chopped
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 green chillies – finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons garam masala
  • 1 tablespoon balti masala
  • 1 tablespoon cumin
  • 1 teaspoon red chilli pepper
  • garlic slivers – to taste
  • 3 tablespoons chopped fresh coriander
Instructions
  1. Heat the oil in a balti pan or wok over medium high heat.
  2. When hot and bubbly, throw in the cinnamon stick, cumin seeds, cloves and bay leaves.
  3. Allow to sizzle for about 40 seconds and then add the chopped onions.
  4. Fry until the onions are soft, translucent and lightly browned.
  5. Add the green chillies, garlic and ginger pastes, the tomato paste and the rest of the spices.
  6. Stir it all up so that the spices coat the onions.
  7. Now add the minced lamb and fry until the meat is about 80% cooked, then add just enough water or beef stock to cover.
  8. Bring to a simmer and cook for a further 5 minutes stirring the meat around in the pan often.
  9. Garnish with the garlic slivers and the fresh coriander and season with salt and pepper to taste.
  10. Garnish with the garlic slivers and coriander and serve wrapped in fresh naans, chappatis or tortillas.

Lamb Keema Balti

 

Disclaimer:

The cast iron balti pan used in this recipe is the best I’ve ever used. It was supplied by Le Creuset. You can view their complete range here.


Win A Hundred Foot Journey Goodie Bag

This excellent prize could be yours!

This excellent prize could be yours!

I am really looking forward to seeing The Hundred Foot Journey which is hitting the cinemas on 5 September. It’s and East meets West film with fusion cuisine helping to build bridges. I’ll be reviewing the film shortly here but for the time being, I’d like to offer a special Hundred Foot Journey goodie bag as a prize.

One lucky winner will receive a Hundred Foot Journey shopping bag, an apron, two spice jars, a spatula, and recipe journal. When I’m not writing recipes, I work supplying promotional merchandise for my company CompuGift Limited. I can assure you this is a good quality and useful prize. I know and supply the same products to many of my own customers. All of the products in the goodie bag are things that home chefs will love to have in the kitchen and will use often.

By the way, I’ve been sent a few of the recipes that are cooked in the film and will be sharing them here on my blog. You can check out the first recipe Maison Mumbai Coconut Chicken right here. It was amazing!

You can visit the official Hundred Foot Journey website here.

Entering couldn’t be easier!

Simply fill in the widget below.
There are a number of ways you can enter. You can choose just one method or more. The more ways you enter, the better your chances of winning.
Open to mainland UK residents only.
Giveaway open until 25 September.

a Rafflecopter giveaway


Chicken Saag Balti

Chicken saag balti

I like making this curry with chicken thighs on the bone.

When I was young, I hated spinach. But then my parents never made me a Chicken Saag Balti. Back then, spinach was more of a green bowl of goo that I just couldn’t bring myself to eat. That was the 70s and my parents’ spinach dishes have improved greatly in the past 30 years or so.

This recipe is full of goodness and my kids love it. Chicken saag balti is one of my youngest daughter’s favourites so I make it often.

In fact, I have a lot of different recipes for Chicken saag balti but this is the easiest. You can actually make it in under 30 minutes so it is the perfect after work meal.

Served with fluffy white rice or fresh naans, there are few things better.

Chicken saag balti

Use the freshest baby leaf spinach you can find for the best colour and flavour.

Chicken saag balti

Baltis are usually quite dry curries but I like to add a bit more stock. The thick spinach sauce goes so well with naans.

Chicken Saag Balti
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 8 chicken thighs – skinned and on the bone
  • 3 tablespoons ghee or vegetable oil
  • 2 onions – finely chopped
  • 3 plum tomatoes - diced
  • 400g baby spinach leaves – chopped
  • 1 small bunch fresh coriander leaves (about 50g)
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 green chillies – finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoon garam masala
  • 1 tablespoon balti masala (or another tablespoon of garam masala)
  • 1 teaspoon cumin powder
  • Salt and pepper to taste
Instructions
  1. Make the spinach sauce first.
  2. Remove any large stocks from the spinach leaves and place in a blender, the chillies, coriander and just enough water to blend.
  3. Blend until you have a smooth sauce. Set aside.
  4. Heat the ghee/vegetable oil over medium high heat in a batli pan or wok.
  5. When hot, toss in the chopped onions and fry until soft and translucent.
  6. Add the chopped tomatoes and tomato paste and stir to combine.
  7. Now add the garlic and ginger pastes, the garam masala, cumin and balti masala. Coat the onion mixture with the spices.
  8. Add the chicken thighs and brown them for about three minutes.
  9. Pour the spinach sauce over the chicken and simmer until the chicken is cooked through. About ten minutes.
  10. Serve with white rice or fresh naans.

Chicken saag balit

Chicken saag balti

The heavy cast iron Le Creuset balti pan makes cooking this dish a lot more fun.

chicken saag balti

Disclaimer:
The cast iron balti pan used in this recipe was sent to me by Le Crueset to use in my recipes. I highly recommend getting one. You can view their complete range here.


Maison Mumbai Coconut Chicken

Coconut Chicken Curry

This is one awesome recipe. You’ve got to give it a try.

Last week was a bit of a disappointment for me. I was invited to the premier of The Hundred Food Journey starring Helen Mirren, Om Puri, Charlotte Le Bon and Rohan Chandin in London but living in North Yorkshire as I do, I just couldn’t get there.

Oh well, the film is out of 5 September so I’ll just have to go see it in Middlesbrough. Not nearly as exciting but I’m sure the film will be fantastic. I do love a good foodie film.

It’s not all bad though. The agency behind the film were good enough to send me some of the recipes for the dishes prepared in The Hundred Food Journey and I’ve had a lot of fun preparing them. This Maison Mumbai Coconut Chicken was gobbled up by my three kids. Caroline and I loved it too.

I did change the recipe slightly so that I could work with ingredients I had on hand but for the most part this is the recipe they sent me. One thing I found of interest was the madras masala. Please note this has nothing to do with the madras curry powders available here in the UK. The instructions said to place the whole spices in a pestle and mortar and then grind in one direction for ten seconds.

I have to say I’ve never seen this instruction in any cookbook but it worked. Usually I would use a much finer powder but the roughly ground spices were great.

If you don’t have the whole spices, you could just use a tablespoon or so of garam masala. That will work just fine too.

Coconut chicken curry

A top view. Yum!

Chicken coconut curry

I loved the crunch of the cashews and onions on top. They went so well with this curry.

 

Maison Mumbai Coconut Chicken
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
 
Ingredients
  • 4 – 5 skinned chicken breasts cut into bite sized pieces
  • 6 tablespoons ghee
  • 1 3cm cinnamon stick
  • 5 black peppercorns
  • 3 green cardamom pods
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 20 curry leaves
  • 2 onions – ½ onion sliced thinly and the rest roughly chopped
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon turmeric
  • 2 teaspoons madras masala*
  • ½ cup 75g cashews
  • 2 green chillies – finely chopped
  • 1 tablespoon tomato paste
  • ½ cup 45g shredded coconut
  • Salt
Instructions
  1. In a saucepan, melt half of the ghee and then fry the chopped onions over low heat until translucent and soft.
  2. Meanwhile, in a large frying pan, melt the remaining ghee and roast the cashews until the have browned evening. Remove them from the ghee and set aside.
  3. Add the cinnamon stick, peppercorns, cardamom pods, cumin seeds, bay leave and curry leaves to the ghee and sizzle for about 30 seconds to allow the ghee to take on the magnificent flavour of the spices.
  4. Add the turmeric, the green chillies, the shredded coconut and the coconut milk. You can add a little water or chicken stock to achieve the desired consistency.
  5. Add the tomato paste and salt to taste.
  6. Now add the chicken pieces, cover and simmer for about three minutes on medium high heat.
  7. Turn the heat to medium and cook for a further seven minutes or until the chicken is cooked through.
  8. Top with the roasted cashew and remaining onion slices and serve immediately with rice or naans.

*To make the madras masala (not to be mistaken with madras curry powder we get here in the UK) place ½ teaspoon fennel seeds, a pinch of cinnamon powder, ½ teaspoon coriander seeds, 1 teaspoon cumin seeds, 6 black peppercorns, 1 star anise, 3 green cardamom pods and ½ teaspoon ajwain seeds in a pestle and mortar. Grind in one direction for 10 seconds. This will make more than you need for this recipe but it’s good to have on hand.

Coconut and chicken curry

All ready!

Chicken and coconut curry

One last look. I love this recipe.

Disclaimer:

The cast iron balti pan used in this recipe was sent to me by Le Creuset. I love it and highly recommend getting one. You can view their whole range here.


The Big Kingfisher Giveaway 3

Kingfisher beer

One case will be sent directly to the winner’s doorstep

It’s that time again! Together with my sponsor Kingfisher Beer, I’m giving away another case to one lucky winner.

After a month off food blogging, I’m now back writing recipes! Cooking inside or out with an ice cold Kingfisher beer or two is my favourite way to spend the day.

So with this in mind, Kingfisher and I have teamed up again to bring you another prize draw. You could be the winner of a case of Kingfisher beer. It will be delivered by Kingfisher right to your doorstep.

So then… let’s get this started. You know how it goes. Just fill in the widget below.

ENTERING is EASY. There are many ways to join in.
You can choose one or all of these ways. Some offer more entries than others which increases your chance of winning.
Draw Ends On 23 Septermber 2014.
Open To UK Residents over 18.
Your’ve Got To Be In It To Win It!

Good Luck!

Dan

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Minced Beef and Pinto Bean Balti

Beef and Pinto Bean Balti

Beef and Pinto Bean Balti

This is quite a dry curry perfect for scooping up with fresh naans. I love it. It does take some forward planning as you need to soak the pinto beans overnight. It’s worth the wait.

Once your beans have been soaked and cooked, however the curry can be made in minutes. I often cook the beans in the morning, cover and leave them in a cool place to allow the flavours to develop.

Then when I get in from work, I simply add the rest of the ingredients and voila…dinner in minutes.

This recipe is also delicious served as a vegetarian dish. Just leave the minced beef out and I promise you won’t be disappointed.

Beef and Pinto Bean Balti

This can be whipped up in minutes. Easy after work dinner.

 

Minced Beef and Pinto Bean Balti
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 1 500g bag of pinto beans – soaked in water overnight
  • 250g minced beef
  • 3 tablespoons vegetable oil
  • 3 bay leaves
  • 1 large onion – finely chopped
  • 3 large tomatoes - diced
  • 2 green chillies – finely chopped
  • 2 tablespoon garlic paste
  • 1 teaspoon ginger paste
  • A pinch of turmeric
  • 1 teaspoon Kashmiri chilli powder
  • 1 tablespoon cumin powder
  • 1 teaspoon coriander powder
  • 1 tablespoon garam masala
  • 1 tablespoon balti masala - (or just another tablespoon garam masala)
  • Salt and pepper to taste
  • 3 tablespoons finely chopped coriander
Instructions
  1. Rinse the soaked beans and then place in a large stock pot and cover with water. I usually use five parts water to 1 part beans.
  2. Bring to a boil and and cook for about ten minutes. Then reduce the heat and simmer for about an hour or until the beans are cooked. Cover and set aside until ready to use.
  3. When you’re ready make the curry, heat the oil in a large balti pan or saucepan.
  4. Throw in the bay leaves and let them sizzle in the oil for about 30 seconds.
  5. Now add the chopped onions and fry until lightly browned.
  6. Pour in the diced tomatoes, chillies, garlic and ginger pastes and stir to combine.
  7. Add the minced been and the turmeric, chilli powder, cumin, garam masala and coriander powder.
  8. Stir it all up well.
  9. When the beef is cooked through, add the beans and their cooking broth. Add water of stock if you would like the curry to have more sauce. I like it so that there is some sauce but you can still stick a large spoon into the pot and it stays sticking straight up.
  10. Season with salt and pepper to taste and mix in the chopped coriander.

Disclaimer:

The cast iron balti pan used to make this recipe was supplied to me by my friends at Le Creuset. It’s the best I’ve ever used. You can check out their complete range here.


Duck and Mushroom Balti

Balti Duck and Mushroom

Duck and Mushroom Balti

I love the combination of duck and mushrooms. Especially when served in a nice and spicy sauce. Baltis are usually not all that spice but I’ve made an exception here. You could of course leave the chilli out if you wish. This balti curry tastes great mild too.

In most Balti houses, duck and mushroom balti is served with button mushrooms. I prefer to use wild mushrooms as they add more flavour and depth. You could choose whatever mushrooms you like.

Mushrooms contain a lot of water so I prefer to sear them on high heat at the same time I sear the duck. The duck and mushrooms are then reintroduced to the curry at the end.

Duck and Mushroom Balti

I only sear the duck for a couple of minutes per side. This helps keep it nice and tender

Duck and Mushroom Balti

The finished dish!

 

Duck and Mushroom Balti
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 3 tablespoons vegetable oil
  • 4 duck breasts – skinned
  • 200g mushrooms - sliced
  • 3 onions – finely chopped
  • 3 green chillies - finely chopped
  • 2 tomatoes – diced
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon tomato paste
  • 2 tablespoons garam masala
  • 1 tablespoon balti masala
  • 1 teaspoon cumin
  • 1 teaspoon Kashmiri chilli powder
  • 1 teaspoon coriander powder
  • 150ml chicken stock or water
  • Salt and pepper to taste
Instructions
  1. Heat the oil in a balti pan or frying pan over a high heat.
  2. When the oil begins to bubble, Sear the duck breast for about two minutes per side. Remove and keep warm.
  3. Add a tablespoon more oil if needed and fry your mushrooms until crisp and cooked through. About two minutes. Remove and keep warm.
  4. Now add the chopped onions to the pan and allow to sizzle until translucent and soft.
  5. Add the chillies, garlic and ginger pastes, tomatoes and tomato paste and stir to combine.
  6. In goes the garam masala, balti masala, cumin, coriander powder and chilli powder. Stir in all up so the onions mixture is evenly coated.
  7. Pour in the stock/water and bring to a simmer. Simmer for about three minutes.
  8. Now add the duck and mushrooms. You could just stir it all in together but I prefer to leave the duc and mushroom pieces at the top and just dab them into the sauce when I eat. This helps ensure the duck doesn't get over cooked like it does in so many balti houses.
  9. Check for seasoning and then sprinkle with salt and pepper to taste.
  10. Serve with rice and/or fresh naans.

DisclaimerThe Gressingham Duck used to make this recipe was supplied by Gressingham Duck. Absolutely gorgeous! You can visit their website here.


Duck Balti Jalfrezi

Balti Duck Jalfrezi

Crisp vegetables and tender seared duck. I love duck balti!

Jalfrezi curries are an excellent way to use up leftover meats. That said, I’ve had some pretty amazing jalfrezi baltis that were vegetarian. Although I have used duck here, you could use the meat of your choice or simply leave the meat out.

In the following recipe, I seared the duck first and then set it aside. Then I made the base for the curry and added the duck right at the end before serving. This helps ensure that the meat is not over cooked and the vegetables are cooked but still nice and crisp.

Seared duck for curry

Seared duck for balti jalfrezi

I recommend doing the same. Make your base curry and then add duck or pre-cooked prawns, chicken, beef or anything else you fancy.

By the way jalfrezi means “quick dry stir fry” which is exactly what we’re going to do here. You could mix the duck into the sauce but I like to serve the tender, quite rare duck pieces on top. It’s so nice to take a piece and just dip it into the sauce before making it disappear. The sauce goes well with rice and/or naans.

Both garam masala and balti masala are commercially available. I have recipes on my site for both. You might also like to try my own CURRY GUY smoked curry blends which are available on my online shop at http://www.thecurryguy.com.

Duck Balti Jalfrezi

Another look at what you can make in under 30 minutes.

Enjoy.

Duck Balti Jalfrezi
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 2 tablespoons vegetable oil
  • 4 duck breasts - skinned
  • 3 onions – two finely chopped and one sliced thinly
  • 3 tomatoes – two diced and one quartered
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon tomato paste
  • 2 tablespoons garlic slivers
  • 2 tablespoons balti masala
  • 2 tablespoons garam masala
  • 1 tablespoon cumin
  • 2 green chillies – sliced thinly
  • 1 red pepper (capsicum)
  • 1 yellow pepper (capsicum)
  • 150ml chicken stock or water
  • 3 tablespoons finely chopped fresh coriander
  • Salt and pepper to taste
Instructions
  1. Heat the oil in a large balti pan or frying pan over high heat.
  2. When the oil is hot, sear the duck breasts on both sides. The center should still be pink.
  3. Set aside to rest while you make the curry.
  4. Top up the oil if necessary and then add the chopped onions.
  5. Fry until the onions are soft and translucent.
  6. Now add the garlic and ginger pastes and fry for a further 30 seconds.
  7. Add the garam masala, balti masala and cumin and stir to coat the vegetables.
  8. Pour in the diced tomatoes and tomato paste and stir to combine.
  9. Toss in the garlic slivers, green chillies, peppers and sliced onions.
  10. Fry until the vegetables are just cooked through but still crisp.
  11. Top with the stock or water and simmer for about three minutes.
  12. To finish, slice the duck into bite sized pieces and add them to the curry.
  13. Season with salt and pepper to taste and garnish with the coriander to serve.

Duck Balti Jalfrezi

The balti pan supplied by LeCreuset is the best I’ve ever used.

Disclaimer:

The cast iron balti pan used to make this recipe was supplied to me by Le Creuset. It is the best I’ve ever used and highly recommend it.

The duck used in this recipe was supplied to me free of charge by Gressingham Duck. Amazing!