Ingredients
The following ingredients have 4 Servings
- 2 medium duck legs (trimmed)
- 0.5 tsp Cumin
- 1 tsp Turmeric powder
- 1 pinch ground cloves
- 0.5 tsp Coriander
- 1.25 inches fresh ginger (peeled and chopped)
- 0.5 red chili pepper (seeds removed, cut into fine strips)
- 4 Tbsps Shredded coconut
- 2 onions (chopped)
- 1 Papaya (seeds removed; flesh cut into pieces)
- 1 Orange (zest finely peeled and juiced)
- 1 Orange (peeled and segmented, pith removed)
- 2 Tbsps Lime juice
- 8 slices Coconut (optional)
Instruction
- Remove the duck skin from the meat and fry in a saucepan on a low heat for 3-4 minutes until all the fat has rendered down.
- Cut the duck meat into bite-size pieces and place in a bowl with the cumin, turmeric, cloves and coriander. Remove the duck skin from the pan and discard.
- Place the seasoned meat in the pan along with the ginger and chilli, fry on a medium heat for 4 minutes and season with a little salt.
- Add the desiccated coconut. Fry for a further 3 minutes. Remove the meat from the pot and keep warm.
- To make the chutney, deglaze the fat and meat juice with the orange juice and 100 ml water. Add the onion, cook gently for 5 minutes then add the papaya, orange fillets and the lime juice. Bring to a boil and season with salt.
- Serve the duck on plates with the papaya chutney and garnish with the orange zest and the coconut slices.
