Cari de canard (duck curry)

Instructions

1. Cut the duck into pieces, remove excess fat and overly fatty parts, then salt and pepper them.
2. Slice the onions, crush the garlic, grate the ginger and dice the tomatoes.
3. Heat the oil in a casserole and brown the duck pieces in small batches, about 5 minutes per batch. Pour off some of the fat.
4. In the same pot, fry the onions until golden, then add the garlic, ginger, turmeric, cumin and tomatoes.
5. Return the duck, add the whole chilli and the water, then cover.
6. Simmer over low heat for 1 h 15 to 1 h 30, until the meat is tender. Skim off the fat from the surface, adjust the seasoning and serve with white rice.