Duck curry

3½ HOURS + CHILLING SERVES 4|EASY

This is a play on an Edwardian Anglo-Indian club curry – a chance to use different flavours and spices to those in an authentic Indian curry. (marksmanpublichouse.com)

duck 1, jointed (ask your butcher) or 4 duck joints

sunflower oil

tomatoes 2, chopped

chicken stock 1 litre

rotis to serve

CURRY SPICES

cumin seeds 3 tbsp

coriander seeds 2 tbsp

fenugreek seeds 3 tbsp

bay leaves 2

turmeric 1 tbsp

CURRY PASTE

onions 6, peeled and chopped

golden caster sugar 1 tbsp

sunflower oil 200ml

red chillies 10, seeded if you like

ginger 1 thumb-sized piece, peeled

garlic 2 cloves, peeled

• Toast the curry spices in a dry frying pan until fragrant, then whizz them all to a powder in a spice blender. For the curry paste, pulse all the ingredients in a blender. Season the duck.

• Put a little sunflower oil in the bottom of a large, ovenproof pan and fry the duck pieces all over until golden. Remove the duck from the pan.

• Add the curry paste to the same pan and cook on a low heat for 30 minutes, stirring occasionally, until it starts to caramelise.

• Heat the oven to 140C/fan 120C/gas 1.Add the chopped tomatoes and the curry spices to the pan. Cook for a further 10 minutes, then add the chicken stock and bring to a simmer. Add the duck, cover and cook in the oven for 2 hours. Leave to cool to room temperature, then chill for at least an hour and skim off the cooled fat on the surface (you can do this the day before if you like). To serve, bring back to a simmer and cook for 15 minutes before serving with roti.

PER SERVING 1103 KCALS|FAT 92.9G|SATURATES 20G CARBS 23.6G|FIBRE 6.5G|PROTEIN 39.8G|SALT 0.9G