Indian Duck Stew with Papaya Chutney

Ingredients

• 2 onions
• 1 walnut-sized piece ginger
• 0.5 red pepper
• 2 oranges (unprocessed)
• 1 Papaya
• 2 duck breast fillets (≈600 g)
• 0.5 tsp cumin (ground)
• 1 tsp turmeric (ground)
• 1 pinch cloves powder
• 0.5 tsp Coriander powder
• Salt
• 4 tbsp Coconut flakes
• 2 tbsp Lime juice
• 160 g coconut flesh (cut into 8 strips)

Instructions

1. 1.

   Peel and finely chop the onions and ginger. Deseed, wash, and slice the pepper into thin strips. Wash oranges hot, pat dry, and use a zester to remove fine peel strips for garnish; then peel the oranges completely, removing the white pith. Cut orange segments between the membranes, catching the juice. Squeeze the membranes by hand over the bowl. Peel, halve lengthwise, deseed the papaya and cut into pieces.

2. 2.

   Remove skin from duck breast fillets and cut into small pieces. In a pot, brown the skin pieces over low heat for 3‑4 minutes until fat renders. Meanwhile, cut the duck breasts into bite‑sized chunks. Toss the meat with cumin, turmeric, cloves powder, and coriander in a bowl. Remove the skin pieces from the pot. Brown the seasoned duck with chopped ginger and pepper strips in the rendered fat over medium heat for 4 minutes, sprinkle with salt and coconut flakes, then cook another 3 minutes. Set the duck aside warm.

3. 3.

   Add the browned drippings to a pot with captured orange juice (≈5 tbsp) and 100 ml water. Sauté the chopped onions until translucent. Add papaya pieces, orange segments, and lime juice. Bring briefly to a boil. Season the papaya chutney with salt. Plate the duck with the papaya chutney, garnish with orange peel strips, and decorate with coconut slices as desired.