Balti Zeera Harsha (Balti Duck) Recipe

Name: Balti Zeera Harsha (Balti Duck) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb Skinned & boned duck meat weighed after discarding unwanted matter, cut into 1 1/4 inch (3cm) cubes; 2 Tbsp. Ghee or possibly corn oil; 3 x Garlic cloves, or possibly up to; 6 x Garlic cloves, fine minced; 8 ounce Onions, very finely minced; 4 Tbsp. Balti masala paste; 14 ounce Tinned tomatoes, strained; 12 x Fresh tangarine segments minced; 1 Tbsp. Fresh mint, minced; 7 fl ounce Balti chicken stock -=Or possibly=- Water; 1 Tbsp. Balti garam masala; 1 Tbsp. Coriander leaves, very finely minced Aromatic salt, to taste; 1 tsp White cummin seeds; 1/2 tsp Black cummin seeds; 1/2 tsp Wild onion seeds

Servings: persons

1 1/2 lb Skinned & boned duck meat weighed after discarding unwanted matter, cut into 1 1/4 inch (3cm) cubes
2 Tbsp. Ghee or possibly corn oil
3 x Garlic cloves, or possibly up to
6 x Garlic cloves, fine minced
8 ounce Onions, very finely minced
4 Tbsp. Balti masala paste
14 ounce Tinned tomatoes, strained
12 x Fresh tangarine segments minced
1 Tbsp. Fresh mint, minced
7 fl ounce Balti chicken stock -=Or possibly=- Water
1 Tbsp. Balti garam masala
1 Tbsp. Coriander leaves, very finely minced Aromatic salt, to taste
1 tsp White cummin seeds
1/2 tsp Black cummin seeds
1/2 tsp Wild onion seeds

1
Heat the ghee or possibly oil in your karahi on high heat, then stir-fry the garlic and _spices_ for 30 seconds.
2
Add in the onions and, reducing the heat, stir fry for about 10 min, allowing the onion to become translucent/soft and begin to brown.
3
Add in the masala paste and the duck.
4
Raise the heat again and bring to a brisk sizzle, stir-frying as needed for about 5 min.
5
Add in the tomatoes, tangerine segments and mint.
6
Add in the stock or possibly water, bit by bit, and simmer, stirring, on a lower heat for about 20 min.
7
Test which the duck is cooked right through by cutting into one of the pcs.
8
When cooked as you like it, add in the garam masala, fresh coriander and aromatic salt to taste.
9
Simmer 5 min before serving.
10
NB.
11
You can substitute any poultry or possibly game meats or possibly joints for the duck in the recipe.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 lb Skinned & boned duck meat weighed after discarding unwanted matter, cut into 1 1/4 inch (3cm) cubes, 2 Tbsp. Ghee or possibly corn oil, 3 x Garlic cloves, or possibly up to, 6 x Garlic cloves, fine minced, and more.

Yes, Balti Zeera Harsha (Balti Duck) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!