Duck soup with chillied walnuts

Name: Duck soup with chillied walnuts
Cuisine: Indian
Ingredients: 1 boned duck breast, complete with its skin; ¼ teaspoon freshly ground black pepper; ¼ teaspoon garam masala (sweet spice mix); ¼ teaspoon garam masala (sweet spice mix); 1 quart duck stock; 1-inch piece of fresh ginger root, peeled and cut into hair-thin strips; a 3-inch section of daikon (Chinese large white radish), sliced thinly, then into julienne strips; a 3-inch section of daikon (Chinese large white radish), sliced thinly, then into julienne strips; 8 walnuts, shelled and cut into quarters; ½ teaspoon cayenne; 1 clove crushed garlic; 2 tablespoons ghee (clarified butter); 2 tablespoons ghee (clarified butter); 1 tablespoon port; salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

This is a rich soup with a commanding flavour. It may be made from wild duck instead of the domestic variety but, if it is, the bird should not be too gamey.

Ingredients

1 boned duck breast, complete with its skin
¼ teaspoon salt
¼ teaspoon

Europe
Asia
United Kingdom
India
Soup
Gluten-free

Method

Preheat the oven to 400°F (200°C, Gas Mark 6).
Rub the duck breast all over with the mixed salt, pepper and garam masala. Place it on a rack over a baking pan and bake</