Duck au curry......

Just invented a delicious curry, using what I had in the cupboard, namely a tin of duck confit. We may not be able to get decent supplies of chilies and coriander out here, but there's more tinned duck products than you know what to do with in south west France.

So I put my tinned duck legs in the pan and fried them for a bit. They are really fatty, so I drained the fat off a few times as they fried, never throw this stuff away, keep it in the fridge and use it to roast spuds in, it's delicious!

In a seperate pan I fried up sliced onions and peppers in a bit of oil so you get that nice charred flavour, the duck is too fatty to fry all the stuff together really (I know, TWO pans, extra washing up, sorry!!)

Then I removed the bones and skin from the confit which had kind of dismantled itself anyway during cooking so not as faffy as it sounds. Drained off the fat yet again and added a large dollop of my trusty favourite curry paste, I used the hot stuff but I'm sure it'll be just as good for those of you who are chilli wusses and have to use mild curry paste ;-)

Then in go the onions and peppers and a tin of chopped tomatoes, and voila, curried confit. Leave it to simmer for ages, stir occasionally, add water if necessary,

Roast duck with cherries

Next up, this rather good duck recipe:

Ok, here's a fab & EASY recipe for roasting duck legs (or, you could certainly use cut up chicken, if duck isn't available). I think pork could also be done this way - why not?


You'll need : a roasting pan w/cover or just use aluminum foil


duck legs (or chicken pieces) - leave skin on


salt & pepper to taste


garlic powder, onion powder or flakes


herbes de provence


1 bottle (or can) of dark cherries in their own juice (I buy these at Lidl - very cheap & perfect for this recipe). Attention : You will absolutely need the cherry liquid!



Preheat oven to 230 C. Place duck legs in roasting pan. Sprinkle with all the seasonings (I don't use precise measurements either - use your own judgement). Pour over the cherry liquid from bottle or tin - keep cherries. Roast covered for @ 1 1/2 hrs, basting a few times (here again, you can test for doneness yourself). Add cherries for the last 1/2 hr. of roasting, & uncover, as well, so skin gets nice & crisp.


That's it!!! So easy & really delicious. Goes beautifully with rice or plain buttered noodles, or whatever!

I made it using a tin of confit de canard and chucked in some spuds to cook in the duck fat to avoid having to cook rice or noodles separately, and it was delicious! Once again, my guinea pigs descended like a plague of locusts and all that was left were a few bare bones.......