Ingredients
- 1 kg duck breasts or 2 kg whole duck
- 3 onions
- 4 cloves garlic, crushed
- 3 fresh red chillies, drained
- ½ cup vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon ground coriander
- 3 teaspoons ground cumin
- 2 teaspoons turmeric
- 1 teaspoon salt
- 1 tablespoon oil or ghee
- ½ teaspoon sugar
- 1½ cups chicken stock
Method
1. Cut the duck into 1.5 cm strips, or if using whole duck, cut it into pieces; remove some of the surface fat. Place half of one onion in the small bowl of a food processor together with the garlic, chillies, vinegar and ginger. Process until mixture is smooth. Transfer to a large bowl and stir in the coriander, cumin, turmeric and salt.
2. Toss the duck pieces in the spice mixture until well coated, or rub the mixture all over duck pieces. Cover and marinate in the refrigerator for several hours or overnight.
3. Cut the remaining onions into slices. Heat oil or ghee in a medium pan; add the onion and cook, stirring, until soft. Add the duck along with the marinade; add sugar and chicken stock. Simmer, partially covered, over low heat, for 40 minutes or until the duck is tender.
4. Skim oil from the surface of curry. Refrigerate the curry overnight so that more fat will solidify on the surface and can be easily removed. Reheat just before serving.
