? one mallard (for two people)
? one onion, finely sliced
? vegetable oil ? garam masala (see Tips) ? 1tsp each dried coriander and dried tumeric
? fresh red and green chillies, finely chopped, to taste ? fresh ginger and garlic, finely chopped, to taste ? salt ? small bunch fresh coriander, chopped ? cream
1. Chop up the duck (on the bone) or remove breast and leg intact by cutting through the breastbone.
2. Heat the oil in a large frying pan or wok and gently fry the onion until nearly brown. Add the garam masala and keep stirring.
3. Stir in the dried coriander, tumeric and chillies and mix well. Add the ginger and garlic and a good pinch of salt.
4. Slowly pour in enough boiling water to make a thick sauce, then lay the duck on the sauce and simmer, turning occasionally, or cover and cook to your liking.
5. When cooked, remove the game and keep warm. Take the pan off the heat and stir in a generous amount of cream and some fresh coriander.
6. Return the game to the pan, stir through, then serve with rice.
Make your own garam masala beforehand, to add when needed. Mix together six cloves, a teaspoon of dried cinnamon, the seeds of three or four cardamom pods and some bay leaves. Peel and chop a bantam-egg-sized piece of ginger and mix to a pulp with four cloves of garlic, then mix
into the dry ingredients.