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.

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.