Photo by Mark Roper
|2 tsp||Chilli powder, red|
|6||Duck breasts, skin on|
|2 tsp||Ginger, finely grated|
|1 to taste||Salt|
|50 ml||Coconut oil|
|4||Cardamom pods, green|
|2||Green chillies, long, thinly sliced diagonally|
|2 sprigs||Curry leaves|
|12||Shallots, french, chopped|
|5 cm||Fresh ginger, finely shredded|
|250 ml||Coconut milk|
|80 ml||Coconut milk|
- Preheat the oven to 160C, then put a baking dish in the oven to heat.
- Score the duck skin a few times with a knife, then rub the skin and meat with the chilli powder, ginger and a little salt.
- Refrigerate for 30 minutes to allow the flavours to be absorbed.
- Heat a large, heavy-based frying pan over a high heat, then add 1 tablespoon of coconut oil and cook the duck in 2 batches, skin-side down, for about 3 minutes or until sealed.
- Do not overcook. Transfer the duck to the preheated dish and roast for 20 minutes. Remove the duck from the oven and set aside.
- Drain the excess fat from the baking dish, reserving the juices for the sauce.
- Heat the remaining coconut oil in a large frying pan over a medium-high heat.
- Add the cardamom, cloves, cinnamon, chilli and curry leaves and let these splutter for a few seconds.
- Reduce the heat to low, add the shallots and cook for 5 minutes until soft but not browned.
- Add the ginger, coconut milk, reserved juices, water and duck breasts.
- Simmer, covered, over a low heat for 15 minutes. Add the coconut cream and cook very gently, uncovered, for 5 minutes.
- Remove the duck from the pan and slice thickly, then return it to the sauce, reheat and serve immediately with rice or rice pancakes.