At first whilst cooking this I was a little dismissive. As I was trying the flavours I was like ‘nah this isn’t going to work’ as the sadness came through and the reality of spending £8.95 on two duck breast about to be ruined hit home…….I was stood in the kitchen on a Saturday night gutted…..another slurp of my Cobra I resigned myself to being a failure yet again, but what was I thinking….a curry made with Savoy cabbage, spices and duck. Crazy.

Then bang. It all came together…..one of the best flavoursome dishes I’ve done.

An authentic Bangladeshi duck curry pulled off.

The dish had 3 stages. Marinating the duck, a quick stewing of the duck then the Savoy cabbage curry mix.

Marinade.

Duck breasts, 1 tbsp of vegetable oil, 1 tbsp of garam masala, 2 tbsp of garlic & ginger paste, pinch of chilli. Mix all together and leave to one side whilst you open a nice cold Cobra and relax.

Once the duck have finished having a party in those wonderful flavours slice up the duck and place it in a saucepan of 250ml of water, 2 star anise, 10 black peppercorns, 1 tsp of cumin seeds, 1 tsp of coriander seeds and piece of cinnamon stick, simmer and reduce until you have about 5 tbsp of marinade left and take off the heat.

For the cabbage curry.

Heat 3 tbsp of oil in a pan, add 1 tbsp of panch phoran (homemade spice mix in my tempering spice post) and fry for 30 seconds or so. Add 2 tbsp of garlic slivers plus a little salt and gently fry. Add 2 tbsp of garlic and ginger paste plus 1 heaped tsp of chilli flakes and 250ml of passata followed by 1/2 Savoy cabbage shredded. Cook until cabbage is tender or how you like it. Add back the duck marinade from early along with the duck to heat it through then your ready for this amazing dish ❤️. Top with diced spring onions.

Ingredients recap –

Duck breast skin removed, vegetable oil, 1 tbsp garam masala, pinch chilli powder, 3 tbsp garlic & ginger paste, spring onions, 1 tbsp of panch phoran, 2 / 4 garlic cloves diced, 1 heaped chilli flakes, 250ml passata, 1/2 Savoy cabbage, 2 star anise, 10 back peppercorns , 1 tsp of cumin seeds, 1 tsp coriander seeds plus a small piece of cinnamon & 1 cup of water.