Curried Duckling

Spicy pieces of tender, curry, ginger and garlic simmered duckling.

Put into a saucepan four teaspoonfuls of chopped onion, one teaspoonful each of ground chillies and turmeric, half a teaspoonful of ground ginger, and a quarter of a teaspoonful of ground garlic with two ounces of boiling fat, and brown them. Cut a duckling up into several pieces, and brown it slightly in the saucepan with a teaspoonful of salt, pour in two breakfast cupfuls of water and simmer on the side of the fire until the meat is quite tender, which will occupy about an hour and a half. When done turn the curry out on a dish, and serve very hot. If desired, half a teaspoonful each of ground coriander and cumin seeds may be added to this curry with advantage.