Balochi-style Braised Duck with Montmorency

Ingredients

In this Balochi adaptation, we have incorporated the traditional flavors and ingredients of Balochistan to transform the French classic into a Balochi delight. The original French recipe typically uses red wine and herbs like thyme and rosemary for braising the duck, whereas the Balochi version infuses the meat with a blend of aromatic spices such as cumin, coriander, and turmeric. Additionally, the Montmorency cherries add a unique tangy sweetness that is not typically found in the original dish. We alse have the original recipe for Canard braisé aux Montmorency, so you can check it out.

• 1 whole duck, approximately 2 kg (4.4 lbs) 1 whole duck, approximately 2 kg (4.4 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup Montmorency cherries, pitted 1 cup Montmorency cherries, pitted
• 2 cups chicken broth 2 cups chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 8g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Clean the duck thoroughly and pat it dry with paper towels.
3. 3.
   Heat the vegetable oil in a large oven-safe pot over medium heat.
4. 4.
   Add the chopped onions and cook until they turn golden brown.
5. 5.
   Stir in the minced garlic and ginger paste, and cook for another minute.
6. 6.
   Add the ground cumin, coriander, turmeric, and red chili powder to the pot. Stir well to coat the onions and garlic with the spices.
7. 7.
   Place the duck in the pot, breast side down, and sear it until it turns golden brown on all sides.
8. 8.
   Add the pitted Montmorency cherries and chicken broth to the pot. Season with salt to taste.
9. 9.
   Cover the pot with a lid and transfer it to the preheated oven.
10. 10.
    Braise the duck for approximately 2 hours, or until the meat is tender and easily falls off the bone.
11. 11.
    Remove the pot from the oven and let the duck rest for a few minutes.
12. 12.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Montmorency cherries — If fresh Montmorency cherries are not available, you can use frozen ones. Thaw them before adding to the dish.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• To enhance the flavors, marinate the duck with the spice mixture overnight before cooking.
• Serve the dish with a side of raita (yogurt sauce) to complement the flavors.

Serving advice

Serve the Balochi-style Braised Duck with Montmorency hot, accompanied by steamed rice or naan bread. Garnish with fresh cilantro for added freshness.

Presentation advice

Present the dish by placing the whole braised duck on a large serving platter. Surround it with steamed rice and garnish with sprigs of fresh cilantro. The vibrant colors of the cherries and the golden brown duck will make for an enticing presentation.