As with the Lamb in Nut Curry, I'm going to make this dish easier to prepare by giving you a cheat sheet to print-out. You're going to put all of the spices onto the spaces provided on the sheet. That way you won't leave any out!
This is, particularly compared to the Lamb dish, a relatively easy dish to prepare. The only difficult or time consuming part, actually, is boning the duck. You can make things much easier on yourself by buying a boneless duck breast. Otherwise, have your butcher cut the duck into pieces and then remove the bones from everywhere but the legs. Work carefully, and you may want to use a metal mesh glove to protect your fingers.
You can vary the heat in this dish by cutting the amount of garlic and chilies you use. I wanted a very spicy, authentic, taste, so I put int about 15 peeled cloves of garlic. You could easily cut this in half.
You'll also want to slice a large red onion.
I used 3 seeded jalapeno peppers. You might tone it down with as few as 1 jalapeno, seeded and sliced.
Peel a 1 inch piece of ginger, and then slice it into match sized slivers.
Here you can see all the ingredients as prepared. We need to chop the garlic now.
Print out the cheat sheet to this dish
and fill each square with the indicated ingredients. Fold the paper in half and pour the contents into the spice mill and process.
This is what your spice mix should look like.
Film the bottom of your hot frying pan with olive oil and then add the onion.
The duck meat should be cut into pieces about 1/2" by 2 inches. The skin and fat should be removed.
Add the garlic, stirring for a minute or so.
Now, add the ginger, stir.
Finally, add the strips of jalapeno.
The spice mix goes in next. Stir it into the onion, ginger, garlic, pepper mix.
Add the duck to the pot. Brown it on all sides stirring frequently over a medium heat. Don't let our spices burn!
Now add _______________
Add ______ yogurt
1/2 cup of water goes into the pot. Stir this into the spices and yogurt to make a sauce.
Stir it into a nice mix.
Cover and heat over a medium-low heat.
While the duck is cooking, peel 2 potatoes and cut them into half inch pieces.
About 20 minutes before serving add the potatoes to the curry.
Stir them in so that they are well covered in the sauce. Let the curry cook until the pieces are tender (about 20 minutes).
Final preparation means getting everything together we'll need to spice and present the meal. Clean 20 curry leaves, if you can get your hands on them, set them in a small bowl near the stove. Measure out ____T of mustard seed into another bowl. Peel two garlic cloves (less if you want things less spicy) and 2 or three shallots. Thinly slice the shallots and garlic and reserve to a plate near the stove.
In a separate heated frying pan, add 2 - 3 T olive oil and then ___ mustard seed. They will quickly begin to "pop".
Atoss in the onion and garlic, and give a quick saute. Now add the curry leaves.
The duck should be placed on a warm plate. sprinkle the curry leaves, onion and mustard seeds over the top and serve.