Duck Curry, Country Style (India)

Ingredients	Quantity
For the spice powder:
Ground coriander	1 ½ tbsp
Cayenne pepper	2 tsp
Ground turmeric	¼ tsp
Freshly ground black pepper	¼ tsp
Cinnamon stick	2” (5cm)
Cloves	6
Cardamom pods	4
Curry:
Vegetable oil	4 tbsp
Red onion – finely chopped	1 small (50 g / 2 oz)
1” fresh ginger – peeled and cut into long, thin – sliced	1 piece (2.5cm)
Garlic cloves – peeled and finely chopped	18
Fresh hot green chillies – split at one end	6
Duck – skinned and cut into 2” pieces	2 ¼ pounds
White wine vinegar	1 ½ tbsp
Salt	1 ½ tsp to 1 ¾ tsp
Coconut milk –well stirred from a can or thick fresh milk	1 ¼ cups (300ml / 10 ml oz)
Large potato – cut into 2” piece	1 (200g / 7 oz)
Ghee	1 tsp
Brown mustard seeds	1 tsp
Shallots – finely sliced	3 to 4 (50g / 2 oz)
Fresh curry leaves  - if available	30

Put the coriander, cayenne, turmeric, black pepper, cinnamon, cloves and cardamom pods for the spice powder into a clean coffee grinder. Grind to a find powder. Set aside.

Heat 3 tablespoons of the oil in a large, wide pan or wok over medium heat. When hot, put in the onion. Stir and fry the onion for 3-4 minutes or until soft. Add the ginger, garlic, and chillies. Stir and fry for another 2-3 minutes. Add the duck, spice powder, vinegar and salt. Stir once then add 100 ml/ 3 ½ fl oz/ ½ cup of the coconut milk and 300 ml/10 fl oz / 1 ¼ cups water. Bring to the boil. Cover, turn the heat to low and simmer gently for 1 ½ hours or until the duck is almost tender. Add the potatoes and cook for 20 minutes. Add the remaining coconut milk. Stir and gently simmer for 5-6 minutes.

Meanwhile heat the remaining oil and the ghee in a small pan over medium-high heat. When hot, add the mustard seeds. As soon as they pop, a matter of seconds, put in the shallots and the curry leaves. Stir and cook for a few minutes. When the shallots have browned slightly, empty the contents of the pan into the pan with the duck. Stir to mix.