• Serves 4-6
1 medium duck, cut into 16 pieces
3 onions, finely chopped
1 tbsp ginger-garlic paste (pound equal quantities of garlic and ginger with a little water)
1 tsp red chilli powder & 1 tsp ground cumin
1 tsp ground coriander & 1tsp curry powder
8-10 large cherry tomatoes, halved
2 tbsp finely chopped coriander & Salt as per taste
• For the garam masala paste
1 bay leaf & 10 black peppercorns
5 cm piece of cinnamon stick
6 green cardamom pods & 4 cloves
¼ tsp grated nutmeg & 1 blade of mace
2 garlic cloves, peeled & 1 tbsp vegetable oil
Blend or pound the ingredients for the garam masala with 50ml water to make a paste.
Set aside until required. Heat a non-stick pan and fry the duck over a high heat (you won’t need any oil as a lot of fat will come out of the duck during cooking). When the skin is browned but the meat is still pink, remove and set aside, reserving the fat. Brown the duck all over if you prefer it medium.
Heat 3tbsp of the reserved fat in a separate pan and sauté the onions to colour lightly. Add the ginger-garlic paste and sauté for 2-3min to cook out the raw flavours, then add the garam masala paste and some salt. Cook, stirring, for a further 3-4min or until fragrant.Add the ground spices and stir to mix. Pour in about 750ml water. Bring to the boil, then cook on a low heat until the sauce has thickened. Add the tomatoes and chopped coriander a few minutes from the end. Serve the sauce on plates, arranging the duck pieces on top and garnishing with a few salad leaves.