- Serves: 4
- Cook Time:
- Prep Time: 20 minutes
- Effort: easy
- 400 g potatoes, peeled and cut into chunks
- 1.25 litres chicken stock
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp fenugreek seeds
- 2 cardamom pods
- vegetable oil, for frying
- 2 onions, sliced
- 2 cloves garlic, finely sliced
- 2 small red Thai bird's eye chillies, finely chopped
- 440 g can chopped tomatoes
- 2.5 cm piece ginger, finely chopped
- 1 tbsp ground turmeric
- 8 confit duck legs
- 200 g cashew nuts, toasted
- 200 g pineapples, cut into chunks
- 1 small bunch coriander, stalks finely chopped, leaves reserved for garnish
- plain boiled rice and naan bread, to serve
1. Cook the potatoes in a saucepan with 1 litre of the stock until tender. Drain and set aside to cool.
2. Toast the spices over a low heat for 2 minutes, or until fragrant, then grind to a powder using a pestle and mortar.
3. Heat a little vegetable oil in a saucepan over a medium heat and fry the onion for about 10 minutes, or until well coloured. Add the garlic and chilli, then stir in the tomatoes, ginger, turmeric, and the remaining stock. Bring to the boil and simmer for 25 minutes.
4. Remove the pan from the heat and leave to cool slightly. Blend the sauce in a blender or food processor until smooth.
5. Spoon a few tablespoons of the fat from the confit duck into a wide pan and fry the potatoes until lightly browned.
6. Add the duck legs, cashew nuts and pineapple, then pour in the blended sauce. Stir in the chopped coriander stalks and heat gently until ready to serve.
7. Garnish with coriander leaves and serve with rice and naan.
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