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Ingredients

• 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

Description

Simon Rimmer’s Sweet Curry Offers An Alternative Way To Use Up Any Confit Duck You Might Have Lurking In The Cupboard

UK TV