Cut duck into 1, 5 cm wide strips or, if using a whole duck, into pieces. Remove any excess fat. Blend half a garlic, onion, chili peppers, vinegar and ginger in a hand blender until smooth. Place in a suitable bowl and mix with cumin, coriander, turmeric and salt.
Turn or rub duck pieces extensively in the herb mixture on the other side. Cover and marinate in refrigerator for several hours or overnight.
Cut remaining onions into rings. Heat oil or ghee in a saucepan. Stir-fry onion until soft. Add duck with marinade. Add sugar and chicken stock to the saucepan. With lid half closed, simmer on low heat for 40 min until duck is cooked.
Skim off oil from surface. Refrigerate curry for one night to allow further excess fat to solidify on the surface and be removed. Reheat immediately before serving.
Note: Duck meat is relatively fatty. It is therefore important to skim off the fat as described, otherwise the dish will be too oily.
(Khb 10/97)
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!
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