Ingredients (serves 6 or 2 plus extra freezer portions)
- 6 duck legs
- 1 tsp ground turmeric
- 3 tbsp rapeseed oil
- 2 onions, thinly sliced
- ½ tsp freshly grated nutmeg
- 3½ tbsp tamarind paste
For the Xacuti Paste
- 120g desiccated or fresh coconut
- 2 tsp dried chilli flakes
- 2 tbsp coriander seeds
- 5cm cinnamon stick, broken into small pieces
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric
- 4 cloves
- 2 star anise
- 1 heaped tbsp poppy seeds
- 6 garlic cloves, roughly chopped
- Remove the skin from the duck. Place the turmeric and salt in a bowl turn the legs one at a time in the mixture until evenly coated, use more turmeric and salt if necessary
- Heat a dry frying pan over a low heat and toast the coconut for 5 minutes, until it starts to brown; tip out and set aside. In the same pan, toast the chilli flakes, coriander seeds, cinnamon, peppercorns, cumin and fennel seeds, cloves and star anise for 1-2 minutes, stirring well until fragrant. When it starts smelling fragrant, add the poppy seeds; toast for 1 minutes. Cool, then whizz with the coconut pieces, garlic and 3 tbsp water in a blender. Add another 3 tbsp water and whizz again to a thick, smooth paste.
- Heat the oil in a heavy-based pan and add the onions. Fry over a medium heat for 10 minutes, until they soften and start to turn light brown making sure they don’t burn. Add the xacuti paste and stir-fry for 3-5 minutes, making sure it doesn’t stick. Turn the heat up slightly; and 100ml water, scraping the spices from the bottom of the pan. Add the duck legs and fry for 5 minutes, coating it in the paste.
- Add another 500ml water, stir and bring to a boil. Lower the heat, cover, and simmer for 30 minutes, until the duck is cooked through. Add the nutmeg and tamarind paste and simmer, uncovered, for a final 7-8 minutes. Serve with rice or naans.