Pondicherry Duck
Pondicherry Duck from Saffron Spice

Dish description

This fine dining duck recipe comes courtesy of guest chef Awanish Roy who is the Executive Head Chef of Saffron Summer.

An Indian “haute cuisine” restaurant, this recipe is their interpretation of a very popular duck dish from Pondicherry, an erstwhile French Colony in India.

Although the ingredients list is a little scary, I am sure it will be worth the effort for that special occasion and the recipe includes a suggested side dish of Couscous Upma but you can of course choose another if you prefer.

Pondicherry Duck
Pondicherry Duck from Saffron Spice

How to Make Pondicherry Duck

Trim the duck breasts for any unwanted fat and make a few gashes on the skin for the spices to penetrate. Rub the spice mix thoroughly on the breasts and leave it aside for a couple of hours in the fridge.

To prepare the sauce, heat the oil in a thick bottomed pan. When the oil is hot add the mustard seeds and curry leaves and allow them to crackle. Add the sliced onions and cook it on a slow flame for about 6-8 minutes until soft. Add the ginger garlic paste, salt and ground spices, cook for about 2 minutes. Finally add the grated coconut, fresh coriander and lemon juice.

For the couscous upma, boil the couscous in plenty of water with salt and turmeric powder. Heat the oil, add the mustard seeds and curry leaves followed by the mixed vegetables and sauté the vegetables for a few minutes until tender. Add the chopped ginger, salt, coconut and fresh coriander and cook for another minute. Gently mix in the boil couscous and adjust the seasoning.

Grill the duck breast on both sides (skin side first till the skin is crispy) and cook it in an oven for about 6 minutes at 180C. Take it out from the oven and allow it to rest for a couple of minutes. Evenly slice them and serve it on the sauce bed with the couscous upma, some fresh salad and a chutney of your choice.

Ingredients for Pondicherry Duck

2 x Female Gressingham Duck Breasts

For the spice rub

Kashmiri Chilli powder – 1 Teaspoon

Vegetable Oil – 2 Tablespoon

Salt – 1 Teaspoon

Roasted clove and cumin powder – ½ Teaspoon

Orange Zest – 1 Teaspoon

For the Sauce

Coconut Oil – 100 ml

Mustard Seeds – 1 Teaspoon

Curry leaves – 1 Sprig

2 x Sliced Red Onions (Large)

Ginger Garlic Paste – 1 Tablespoon

Salt – To Taste

Red Chilli Powder – 1.5 Teaspoon 

Turmeric Powder – 1 Teaspoon

Coriander Powder – 1 Teaspoon

Garam Masala Powder – 1 Teaspoon

Black Peppercorns Crushed – 1 Teaspoon

Grated Fresh Coconut – 4 Tablespoons

Chopped Fresh Coriander – 2 tablespoons

Chopped Green Chillies – ½ Teaspoon

Lemon Juice – 10 ml

For the Couscous Upma

Couscous – 50g

Coconut Oil – 50 ml

Mustard Seeds – ½ Teaspoon

Curry Leaves – ½ Sprig

Chopped Mixed Veg (carrots, beans & cauliflower) – 20g

Chopped Fresh Ginger – ½ Teaspoon

Grated Fresh Coconut – 1 Tablespoon

Chopped Fresh Coriander – 1.5 Teaspoon

Salt – To Taste

recipe links

Links to other recipes and useful information about this recipe:

For more information about the menus of Saffron Summer, you can take a look at their website by following the link below:

Saffron Summer – haute Indian cuisine website

Share this Recipe

Return to the , section

the editor

Editor of Curry Culture and lover of IPA. I wanted to create something that highlighted the best of the industry to both those who work in it and the public who love it so much. Curry Culture is the result so I hope you enjoy it.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.