Farmed or wild duck both make a great curry, although it's worth bearing in mind that a wild duck will be a bit more fiddly to eat because it's more bony.
4 duck legs, halved, or 2 wild ducks, quartered
1kg squash, peeled if necessary, seeds removed and cut into 2-3cm chunks
Salt and freshly ground black pepper
3 medium onions, peeled, halved and roughly chopped
5 large cloves of garlic, peeled and crushed
1tbsp chopped root ginger
3 small, medium-strength chillies, sliced
1tsp cumin seeds
1tsp fenugreek seeds
1tsp onion or nigella seeds
1tsp ground cumin
1tsp freshly grated turmeric or 1tsp ground turmeric
1 pinch saffron strands
A good pinch of curry leaves
1tsp fennel seeds
1tsp mustard seeds
The black seeds from 10 cardamom pods
2tsp tomato purée
1.3litres chicken stock (a good cube will do)
3tbsp chopped coriander leaves
Preheat the oven to 220C/gas mark 7. Season the pieces of duck, place in a roasting tray and roast for 15 minutes, turning them as they are cooking, then drain in a colander, reserving any fat and putting it to one side.
Put the duck fat in a heavy-based saucepan and fry the onions, garlic, ginger and chilli for a few minutes until they begin to soften. Add all of the rest of the spices and continue cooking for a couple of minutes with a lid on to release the flavours, stirring every so often.
Add the tomato purée and stock, bring to the boil, season with salt and pepper, add the duck and simmer gently for 30 minutes. Take a cupful of the sauce from the pan and blend in a liquidiser until smooth and pour it back into the sauce. Add the pieces of squash and simmer for about 15-20 minutes or until tender.
The duck legs should be tender by now; if not, remove the pieces of squash and continue simmering until they are tender. Season with salt and pepper if necessary, transfer to a warmed serving dish and scatter over the chopped coriander. Serve with basmati rice.