Halve the plums and place in a saucepan with the remaining ingredients (water / sugar / black cardamom / cinnamon stick / paprika / salt and fennel seeds). Cook for 20 minutes then remove to cool. Take out the stones and blend. Pass through a sieve and keep warm.
Peel and chop the carrots. Place in a saucepan with the vinegar, water, coriander seeds, chillies, salt, sugar and black pepper. Once cooked drain and then puree with the fresh coriander, desiccated coconut and double cream.
with a lid.
In a frying pan heat the oil and add the dried chillies to fry for 1 minute. Add the ginger and garlic paste and fry for a further 1 minute. Then add the coarsely ground spices (fennel seed, nigella, fenugreek, mustard seeds). After another minute add the remaining spices (chilli powder, salt, garam masala, tumeric) and the duck legs and thighs which have been roughly chopped (including bones). Cook for 2-3 minutes then add the water and stir occasionally.
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At the same time place the breasts in a separate frying pan skin side down on a low heat. After 6-8 minutes turn over and add a knob of butter and a few spoons of the spice mixture from the other pan. Place the pan in the oven at 180C for 8-10 minutes.
Heat the vegetable oil in a saucepan with the cinnamon, cloves and cardamom pods. Add the rice and fry briefly then add the water. Cook off most of the water and then reduce heat and cover. Cook for 15-20 minutes.
To serve place the rice in the mould and in the middle of the plate. Slice the duck breast and place on top of the rice. Spoon some of the puree onto the plate as well as some of the plum sauce. Sprinkle chopped coriander over the top.