Roasted Duck recipe with Bhel Puri Salad | olivemagazine

Ingredients

• 4 duck breasts
• 20 (or use dried) fresh curry leaves
• 200g dry bhel puri mix
• 1 pomegranate seeded
• 20 mint leaves roughly chopped
• 2 tbsp of roughly chopped coriander
• 2 limes juiced
• 4 plum tomatoes finely diced
• 1 red onion peeled and finely diced
• 2-3 red bird’s eye chillies seeded and finely chopped
• 2 tbsp Indian date or mango chutney
• ½ coconut grated (buy ready-shelled for speed if you like)
• 5 tbsp natural yoghurt
• 2 tbsp coriander roughly chopped