Cinnamon honey butter? Om nom.
Cake baking day tomorrow....mix mix (scoff) mix mix
Here is the duck curry recipe for those that requested it.
Masala
1/2 tsp turmeric
1 tsp cumin
1/2 tsp fresh black pepper
seeds of 8 cardamoms
cinnamon stick
8 cloves
1 1/2 inch thumb of ginger peeled
8 cloves garlic
8 dry red chillis (seeded) unless you don't like hot, then use 4.
1 heaped tsp flour
Others
300ml oil
4 meduim onions, 3 finely chopped, 1 sliced
6 green chillis (seeded)
1/2 tin plum tomatos, mashed
4 large potatoes, quartered
1 duck jointed into 6/8 pieces
400ml can coconut milk
2 Tbsp vinegar
salt
Coriander to garnish
Grind the masala with the flour and 3-4 tbsp water and put to one side.
Take a pan big enough to hold the duck and potatoes, heat all but 3tbsp of the oil and fry the finely chopped onions gently. The longer the better, until they're soft and golden brown. Don't let them crisp, add a little water if necessary.
Add the masala paste and stir fry so it doesn't stick. Cook it through for at least five minutes, the oil should separate from the spice mixture and it should smell GOOD.
Next add the green chillis, tomatoes and potatoes and cook for 1 minute.
Add the duck pieces and fry them off in the masala for 5 or so minutes on a medium heat. They should take a good colour.
Add 100-150 ml of water and turn down to a simmer.
Cook until about 2/3rds done and then add the coconut milk. Cook on until tender and the sauce is like a thick gravy.
Add the vinegar and salt to taste.
You can do up to here in the morning and then ponce around happily doing other things/drinking wine until tea time. Then just heat it up again!
As the duck is finishing off, fry the sliced onion in the remaining oil until crispy brown. Drain it on kitchen towel and use as a garnish with the coriander.
Serve with pullau rice etc.
'Tis a marvellous, hassle free curry. Tastes ace. An Anglo-Indian Christmas special from Mumbai.