Star anise and cinnamon spice up this rich and flavoursome curry and the wild mallard gives it a deep gamey flavour. Keep and eye on this when cooking, you want the meat to fall off the bone but not to dry out.
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Here's how you do it
In a large pot add the whole duck, sesame oil, shallots, ginger, garlic, chillies, star anise, cinnamon, coconut milk, juice of half a lime and water. Bring to the boil then simmer for 2.5 hours.
When the meat is feeling off the bone, remove the duck and set to one side. Strain the cooking liquid into a clean plan, bring to the boil and simmer until the sauce has thickened.
While the sauce is simmering, take the duck meat off the bone, discarding the skin and bones.
When the sauce is thickened, stir through the duck meat and taste for seasoning, adding salt, pepper and a squeeze of half a lime. Serve with a bowl of steamed rice.