Be thar hin (duck curry)

1. Coat the duck legs with ½ tsp ground turmeric. Heat 2 tbsp oil in a large casserole dish over a medium-high heat, then sear the duck on both sides until golden brown (4-5 minutes). Transfer to a plate and set aside.

2. Heat the remaining 2 tbsp oil in the casserole dish and add the onions. Gently cook the onions over a low heat for 15-20 minutes, stirring frequently, until they become soft and slightly brown. You can reduce the heat if they start to catch too quickly. 

3. Meanwhile, put the (peeled) garlic and ginger in a pestle and mortar or food processor and mash or whizz into a paste. When the onions are ready, add the paste to the casserole dish and cook, stirring, until fragrant. Add the spices, the remaining 1 tsp turmeric and the duck, then stir to combine for a minute or so. Add the salt and chicken stock. Bring to the boil, then cover, reduce the heat and leave to simmer on a low heat for 40 minutes. Uncover, give it a stir (adding a little water if needed), then cook for another 40 minutes. The curry is ready when you can easily pierce the duck legs with a fork, the meat is starting to fall off the bone and the sauce resembles a reduced gravy. Serve with steamed white rice.