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 corn oil
3 Garlic cloves; or up to 6 Garlic cloves; fine chopped
8 oz Onions; very finely chopped
4 Tbsp Balti masala paste
14 oz Tinned tomatoes; strained
12 Fresh tangerine segments - chopped
1 Tbsp Fresh mint; chopped
7 fl Balti chicken stock = OR = Water
1 Tbsp Balti garam masala
1 Tbsp Coriander leaves; very finely chopped
Aromatic salt; to taste

Spices

1 tsp White cummin seeds
1/2 tsp Black cummin seeds
1/2 tsp Wild onion seeds

Instructions

Heat the ghee or oil in your karahi on high heat, then stir-fry the garlic and spices for 30 seconds. Add the onions and, reducing the heat, stir fry for about 10 minutes, allowing the onion to become translucent and begin to brown. Add the masala paste and the duck. Raise the heat again and bring to a brisk sizzle, stir-frying as needed for about 5 minutes.

Add the tomatoes, tangerine segments and mint. Add the stock or water, bit by bit, and simmer, stirring, on a lower heat for about 20 minutes.

Test that the duck is cooked right through by cutting into one of the pieces. When cooked as you like it, add the garam masala, fresh coriander and aromatic salt to taste. Simmer 5 minutes before serving.