Duck roast

Method

1. Joint the duck into eight pieces and set aside.

2. For the spice paste: heat a heavy-bottomed pan or a griddle on a low heat, and when hot add the coconut, coriander seeds, fennel seeds and dried red chillies. Toast over a low heat until the coconut turns a pale golden colour and the spices give off a nutty whiff. Add the curry leaves and garlic cloves off the heat.

3. Grind the mixture to a smooth paste in a food processor or mortar and pestle, adding a dash of water to help it along its way. Leave to one side while you make the sauce.

4. For the sauce: heat the coconut oil, fry the onions with the split green chillies, shredded ginger and curry leaves until they have turned a lovely dark brown.

5. Stir in the turmeric, chilli powder and coriander powder and tip in the duck pieces. Fry the duck in the spice masala until it browns. Pour in the water, bring to a boil and simmer for about 40 minutes until the sauce has thickened and the duck is tender. Add about 3 generous tablespoons of the ground spice paste to the curry to thicken and flavour the sauce.

6. For the tempering: heat 3 tbsp oil in a frying pan, toss in the mustard seeds, curry leaves, red chillies and shallots. Stir and fry until the shallots have browned Tip the shallot mixture into the duck curry and serve hot, with a mound of fluffy rice.

Cooks Notes:
Frozen packs of grated coconut and curry leaves can be bought from ethnic grocers.

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Ingredients

1 small duck (about 1.2 kg), skin removed

For the spice paste:

150g grated coconut
1 tbsp Coriander seeds
1 tsp Fennel seeds
4 dried red chillies
12 curry leaves
3 large garlic cloves

For the sauce:

50ml coconut oil
2 Onions, diced
3 green chillies, split along the length
12 curry leaves
4cm piece of fresh root ginger, shredded
1/4 tsp ground turmeric
1 tsp Chilli powder
1 tsp coriander powder
200ml water

For the tempering:

3 tbsp coconut oil
2 tsp Mustard seeds
12 curry leaves
2 dried red chillies
2 Shallots, sliced

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