6 duck legs, patted dry with paper towel
4 tbsp duck fat
1 onion, finely chopped
5 cloves garlic, finely chopped
1 long red chilli, finely chopped
2 tbsp fresh turmeric, grated
1 tbsp fresh ginger, grated
1 tbsp mango powder (amchoor) – can be bought online or form specialty stores
2 tsp garam masala
2 dried chillies, torn in half
5 cardamom pods
1 tsp dried fenugreek leaves
2 tbsp curry powder
2 mangoes, diced
2 tbsp coriander leaves, chopped
1 cup plain yoghurt
270ml coconut milk
1 400g tin diced tomatoes
600ml duck, chicken or vegetable stock
2 spring onions, thinly sliced, to garnish
1 mango, finely diced
1 tbsp desiccated coconut, toasted
1 long red chilli, finely sliced
1 tbsp coriander leaves, chopped
Juice of 1 lime
Season the duck legs with salt and pepper. In a large saute pan over high heat, heat half the duck fat and add the duck legs, skin-side down. Fry for about 10 minutes until browned and crispy, then turn over and cook the other side.
Meanwhile, heat another heavy-based saute pan (or shallow casserole) over high heat. Add the remaining duck fat with the onion, garlic and chilli, and sweat down for 1-2 minutes. Add the grated ginger and turmeric along with the mango powder, garam masala, cardamom pods, fenugreek leaves, curry powder and dried chillies. Stir well to coat and ensure nothing sticks to the bottom of the pan. Fry for a minute until fragrant.
Add the coriander, mango, yoghurt, coconut milk, tinned tomatoes and the stock to the pan with the spices. Stir gently until combined.
Place the cooked duck legs into the pan, skin-side up, and cover with a lid. Turn the heat to low and cook for at least 1 ½ hours or until the meat falls off the bone.
Combine all of the salsa ingredients in a small bowl.
Serve the curry with the mango salsa and roti bread.