Ingredients :
10 medium green chili peppers, sliced
2 medium onions, chopped
1 tbsp ground turmeric
2 tbsp ground coriander
3 tbsp raw cashew nuts
1 tbsp ground ginger
4 tbsp chopped garlic
a few black peppercorns
a little water
4 tbsp peanut oil
2 bay leaves
1 stalks lemon grass, sliced and bruised
1 whole duck, about 1.7 kg jointed
a pinch of shrimp powder
250ml water
1 tbsp tamarind pulp

Method :
Combine the chili peppers, onion, ground turmeric, ground coriander, cashew nuts, ground ginger, garlic and black peppercorns in a blender or food processor. Add a little water (use as little water as possible) and blend to a paste. Set aside. Heat the peanut oil in a large pan over a medium heat. Add the bay leaves, lemon grass and paste. Sauted for 4-5 minutes. Add the duck and shrimp powder. Cook, stirring, until the duck is sealed on all sides. Add the water and cook over a low heat for 15-20 minutes, until the duck is almost done. Remove from the heat and set aside until ready to serve. Before serving, skim off any excess fat, add the tamarind pulp and heat through gently. Serve hot. Duck is a festive dish throughout most of Southeast Asia. It should be cooked before hand and then reheated, if possible – it tastes much better that way.