Serve 4

Ingredients:
1 tablespoon peeled and grated fresh ginger
4 cloves garlic, finely chopped
2 tablespoons rice vinegar
1 lb (500 g) boneless duck breast fillets, with skin. cut into strips 1/4-inch (6-mm) wide
2 tablespoons vegetable oil
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
2 tomatoes, peeled and chopped
1 cup (8 fl oz/250 ml) chicken stock
1 tablespoon fish sauce
1 teaspoon ground popper
2 tablespoons chopped fresh cilantro (fresh coriander)

Method:
In a small bowl, combine ginger, garlic and vinegar. Put duck in a baking dish. Add ginger mixture and toss until well coated. Cover and refregirate for 1 hour.

In a wok or large skillet. heat oil over medium heal and try onion until soft, aboul 1 minute.

Add cumin, coriander and chili powder. Fry for 1 minute, Add duck and marinade. Fry until duck is opaque, 4-5 minutes.

Add tomatoes and stir-fry or 3 minutes. Stir in stock. fish sauce and pepper. Reduce heat to low. cover and simmer until duck is tender, 10-12 minutes.

Stir in cilantro. Spoon into serving bowls. Serve with steamed jasmine rice.

Festive Duck Curry Recipe