Duck Curry

• 1 (2 1/4 kg) duck, cut up
• 2 teaspoons turmeric
• 2 tablespoons butter
• 3 medium onions, sliced
• 5 garlic cloves, minced
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 12 teaspoon dried red chili pepper flakes
• 2 teaspoons grated fresh ginger
• 12 teaspoon cinnamon
• 250 g tomatoes, peeled and chopped
• 2 cups water
• 1 12 teaspoons salt
• 3 tablespoons lemon juice

1. Prick the skin of the duck all over with a fork and cook in a 230c oven for 15 minutes.
2. Remove from the oven and pour of the fat.
3. Sprinkle one teaspoon of the turmeric over the duck pieces.
4. Melt the butter in a large frying pan and saute the onions and garlic until golden brown.
5. Stir in the remaining one teaspoon of turmeric and the rest of the spices.
6. Cook for 5 minutes, stirring constantly.
7. Add the tomatoes and water and bring to the boil.
8. Add the duck pieces, cover and cook over a low heat until the duck is tender (about 1 hour).
9. Just before serving, add the salt and lemon juice.

duck, turmeric, butter, onions, garlic, coriander powder, cumin powder, red chili pepper, ginger, cinnamon, tomatoes, water, salt, lemon juice

Taken from www.food.com/recipe/duck-curry-194416 (may not work)