Since Jenny was going out for a work curry, I had to make sure I didn’t miss an opportunity for myself. Duck is one of my favourite meats but I’ve seldom had it in a curry. When I had a look around for ideas, I stumbled upon one with a Kerala style which I had to go for given the quality of the food we experienced there on our recent trip of India.

The curry was quite mild for me chilli-wise, but then again I did improvise and was trying out some chillies from the veg box. The spices contrasted well with the duck, bringing out the flavour of the meat rather than masking it. It was served on a bed on lightly fried sliced potatoes which were also coated in the sauce. I made some sultana pilau rice to go with it. I used a light chicken stock, but I’m not sure it worked. The sultanas went well though.