Duck with Tomato and Ground Cherry Korma Recipe

Don't like duck? Chicken or fish would work just as well with this rich and flavorful dish.

by Sujan Sarkar
Oct 22 2018, 1:00pm

Photo by Farideh Sadeghin.

Servings: 4
Prep: 25 minutes
Total: 1 1/2 hours


for the panch phoran:
1 tablespoon black mustard seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon fenugreek seeds
1 tablespoon nigella seeds

for the vegetables:
2 Alasia Craig onion
2 Cosmic purple carrot
2 Atlas carrot
2 Gold nugget carrot
2 Azur star kohlrabi
1 tablespoon canola oil
2 teaspoons panch phoran

for the onion paste:
2 tablespoons ghee
1 cup sliced yellow onions
2 tablespoons white sesame seeds
6 cashews
1/4 cup yogurt

for the korma sauce:
1 tablespoon ghee
4 whole cloves
3 cardamom pods
1 cinnamon stick
2 green chilies
1 garlic clove, mashed into a paste
1 (1/2-inch) piece peeled ginger, mashed into a paste
½ cup husked ground cherries
½ cup sungold tomatoes
1 ½ teaspoons ground coriander
1 cup duck or chicken stock
½ cup unsweetened coconut milk
½ tablespoon turmeric powder
¾ teaspoons garam masala
Kosher salt, to taste

for the duck breast:
4 boneless duck breasts
2 tablespoons honey
kosher salt, to taste

to garnish and serve:
Coriander flower
Bronze fennel flowers
Mint leaves


1. Make the panch phoran: Toast the mustard, coriander, fennel, fenugreek, and nigella seeds in a medium skillet until fragrant, 2 to 3 minutes. Transfer to a cutting board and crush them with the underside of a saucepan or a rolling pin.

2. Heat oven to 375°F. Scrub the vegetables and toss with the oil, panch phoran, and salt and wrap in aluminum foil. Roast until tender, 1 hour. Keep warm.

3. Make the onion paste: Heat the ghee medium skillet over medium-high. Add the sliced onions and fry until golden brown, 4 minutes. Add sesame seeds and cashews and cook for 3 more minutes, then cool completely and add in the yogurt. Transfer to a blender and purée until smooth. Set the onion paste aside.

4. Make the korma sauce: Heat ghee in a large saucepan over medium. Add the cloves, cardamom, and cinnamon and cook until fragrant, about 1 to 2 minutes. Add in the chilies, garlic, and ginger and cook over low for 10 minutes. Add the ground cherries, tomatoes, and ground coriander and cook over medium-low until the cherries and tomatoes have burst and are quite soft, 12 minutes. Stir in the onion paste, stock, coconut milk, turmeric, and garam masala and bring to a simmer. Bring to a simmer and cook until thick, 4 minutes. Season with salt and transfer to a blender. Purée until smooth.

5. Cook the duck: Remove excess fat from the duck breast and score the skin side using a knife. Lightly season with salt and start cooking duck breasts, skin side-down, in a large skillet to render fat. Cook until the skin is golden, 7 minutes. Flip, and cook an additional 2 minutes, until medium. Brush the honey on the skin side and sprinkle with some panch phoran. Rest on a cutting board for at least 10 minutes before slicing.

6. To serve: Pour some of the korma sauce in a deep bowl. Slice the duck breast and place on the gravy. Place all the vegetables around the duck breast and garnish with the blackberries and herbs.