Instructions: Preheat oven to 190C/375F/Gas 5.
Remove and discard skin from the duck and dice.

Put the duck in the oven for 10 to 15 minutes. To roast the spices place them on a separate baking tray in the oven at the same time but for 5 minutes only.

Grind the spices remove and use liquid from duck for subsequent frying adding it to the vegetable oil.

Fry the garlic for 1 minute then the ginger 1minute and the onion 3 minutes. Add the spices (2 minutes) the coconut vinegar sugar salt the duck and a little water if needed (enough to keep it from sticking later).

Put all this into a casserole dish and back into the oven at 190C. Inspect after 20 minutes add stock or more water if dry.

Serve after a further 10 to 20 minutes.

Robustly aromatic in taste and dark brown in colour.

Serves 4

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