Tropical Duck Curry
- 2 medium duck legs (trimmed)
- ½ tsp Cumin
- 1 tsp Turmeric powder
- 1 pinch ground cloves
- ½ tsp Coriander
- 1 ¼ inches fresh ginger (peeled and chopped)
- ½ red chili pepper (seeds removed, cut into fine strips)
- 4 Tbsps Shredded coconut
- 2 onions (chopped)
- 1 Papaya (seeds removed; flesh cut into pieces)
- 1 Orange (zest finely peeled and juiced)
- 1 Orange (peeled and segmented, pith removed)
- 2 Tbsps Lime juice
- To garnish
- 8 slices Coconut (optional)
1 Oven-proof skillet, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Whisk, 1 Sieve, 1 Oven rack, 1 Pot
Remove the duck skin from the meat and fry in a saucepan on a low heat for 3-4 minutes until all the fat has rendered down.
Cut the duck meat into bite-size pieces and place in a bowl with the cumin, turmeric, cloves and coriander. Remove the duck skin from the pan and discard.
Place the seasoned meat in the pan along with the ginger and chilli, fry on a medium heat for 4 minutes and season with a little salt.
Add the desiccated coconut. Fry for a further 3 minutes. Remove the meat from the pot and keep warm.
To make the chutney, deglaze the fat and meat juice with the orange juice and 100 ml water. Add the onion, cook gently for 5 minutes then add the papaya, orange fillets and the lime juice. Bring to a boil and season with salt.
Serve the duck on plates with the papaya chutney and garnish with the orange zest and the coconut slices.