DUCK AND BANANA CURRY

Duck and banana curry Fruit in curry is a traditional element in many classic recipes. Here, banana adds a hint of aroma and sweetness, and a distinctive texture to the sauce.

Preparation time 20 mins Cooking time 1 hour 50 mins Serves 4-6

1 duck (about 2.2kg)

2 brown onions, finely sliced

2 green chillies, sliced

6 kaffir lime leaves, finely sliced 8 cloves garlic, roughly chopped 10cm piece ginger, roughly chopped 1 tsp fine salt

1 Tbsp ground turmeric

2 tsp ground cumin

¼ tsp ground cloves

12 cardamom pods

6 star anise

2 Tbsp sesame oil

2 x 400ml cans coconut cream 250ml chicken stock

1 Tbsp fish sauce

2 ripe bananas

4 green shallots, cut into

4cm lengths

2 cups snow peas, trimmed

Rice and steamed pak choy,

to serve

STEP 1 Use a sharp knife to cut breasts off the duck, then remove thighs and drumsticks. Arrange duck pieces skin-side down in a large heavy-based saucepan set

over moderate heat and cook for 7-8 minutes, until browned. Add onion and cook for 4 more minutes. Transfer to a large bowl. Set aside. STEP 2 Meanwhile, combine chillies, lime leaves, garlic, ginger and salt in a large mortar and pound to a smooth paste. Mix in the spices. Add the paste to saucepan with sesame oil and cook for 5 minutes. Pour in coconut cream, stock and fish sauce, then return the duck and onion. Simmer gently for 1 hour.

STEP 3 Peel bananas, place in a small bowl and mash with a fork until smooth. Add bananas to curry, stir, and cook for a further 30 minutes. Stir in green shallots and snow peas. Serve curry with rice and pak choy on the side.

Duck and banana curry

Toast pudding with rhubarb and whisky