Ingredients
½ tsp ground turmeric
1 tb ground cumin
1 tb bright red paprika
1 tb ground coriander
1 tsp cayenne pepper
1½ tsp garam masala
4 tb corn or peanut oil
2.7kg/5lb 15 ¼oz duck, jointed and partially skinned
½ tsp whole brown mustard seeds
¼ tsp whole fenugreek seeds
15 fresh curry leaves, if available
2 medium onions, peeled and sliced into fine half-rings
2 tb fresh ginger, peeled and finely grated
10 medium garlic cloves, peeled and crushed to a pulp
2 medium tomatoes, peeled and chopped
120ml/4fl oz cider vinegar
2 ¾ tsp salt
1 tb sugar
475ml/17fl oz water
Spinach with ginger and green chillies:
2 cm fresh ginger, peeled
3 tbsp vegetable oil
500g/1lb 1½oz spinach, washed and trimmed
2-3 fresh green chillies, finely chopped
½ tsp salt
½ tsp garam masala
¼ tsp sugar
1/8 tsp chilli powder

Method
1. Mix together the turmeric, cumin, paprika, coriander, cayenne pepper and garam masala in a small bowl and set aside.
2. Pour the oil into a large, wide, lidded pan and set over a medium-high heat.
3. When the oil is hot, put in as many duck pieces, skin side down, as the pan will hold easily in a single layer.
4. Lightly brown the duck, about 3-4 minutes per side, and remove to a bowl. Brown all the duck pieces this way and remove.
5. Add the mustard and fenugreek seeds to the hot fat and, as soon as the mustard seeds start to pop, which will happen in a matter of seconds, put in the curry leaves and onions.
6. Stir and fry them until the onions begin to turn brown at the edges.
7. Now put in the ginger and garlic. Stir and fry for a minute.
8. Add the mixed spices from the small bowl and stir for 30 seconds.
9. Add the tomatoes and cook, stirring, until they have softened, about 2-3 minutes. Scrape the bottom of the pan while you do this.
10. Now add the browned duck pieces, the vinegar, salt, sugar, and 475 ml water. Stir and bring to the boil. Cover, reduce the heat to low, and cook gently for 45 minutes, lifting the lid occasionally to stir.
11. Increase the heat to medium-low and simmer, partially covered, a bit more vigorously, stirring more frequently, for a further 30 minutes or until the duck is tender and the sauce has thickened slightly.
12. Remove as much fat as possible before serving.
13. Cut the ginger into fine slithers and brown in hot oil.
14. Add the spinach and chillies and cook until wilted. Finally add the salt, garam masala, sugar and chilli powder, cook for a further five minutes and serve with the duck Vindaloo.