Recipe: Pan Fried Duck Breast with Cloves and Cinnamon

Patak's Pan Fried Duck Breast

Making curry can be difficult if you don’t know how to combine the spices or where to buy them from. Helpfully, Patak’s has a range of curry pastes and has teamed up with The Global Herald to produce a range of “sizzling summer recipes” that are easy to make and delicious to eat!

(Serves 2)

Table of Contents


  • 2 duck breasts, skin scored in a crisscross pattern without permeating the meat
  • 1½ tablespoons Patak’s Rogan Josh Curry Paste
  • 300 ml chicken stock, homemade or shop bought
  • 1 tablespoon butter
  • salt, to taste


  1. In a pan heat the chicken stock with the Patak’s Rogan Josh Paste. Reduce to two thirds.
  2. Season the duck breasts with salt.
  3. Heat a frying pan on high heat until smoking.
  4. Place the duck breasts skin side down in the pan and do not move them for a few minutes.
  5. Remove the fat that has rendered out of the breasts.
  6. Cook the duck breasts skin side down for 7-8 minutes removing the fat that collects in the pan.
  7. Reduce the heat to medium and turn the duck over so it is skin side up. The skin should be crispy and dark golden brown.
  8. Add the butter and 3-4 tablespoons of the reduced Rogan Josh gravy.
  9. Keep spooning over this jus in the pan whilst the duck is cooking.
  10. Cook for 4-5 minutes.
  11. Remove from the heat and allow to rest for a few minutes.
  12. To serve, slice the duck and serve with the remaining juices from the pan with extra gravy on the side.

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