Duck Curry with Pappadam

For the curry mixture, release cardamom seeds from capsules, toast with remaining spices without fat in a frying pan for 20 seconds over medium heat, stirring continuously. Cool mixture, place in a hand mixer form and grind very finely. Place in a dark screw-top jar until ready to use.

2. using a sharp kitchen knife, cut skin from duck breasts, place on a baking sheet and freeze for 30 min. Cut meat into 1 12 cm cubes, set aside with lid closed.

3. peel onions, halve and cut into tender strips.

Clean peppers, cut into quarters, remove seeds. Place skin side up on a baking sheet and grill under oven broiler on 2nd rack from the bottom until skin blisters black. Place peppers in a freezer bag form and steam for 5-10 min. Later, skin and cut into 4 cm diamonds. Rinse chili peppers, cut in half lengthwise, remove seeds and cut into tender strips. Rinse and clean scallions and cut into 1 cm rings. Peel carrots and grate coarsely on a household grater.

Coarsely chop almond flakes. Remove the cardamom seeds from the capsules, crush them finely with the allspice seeds and cumin in a mortar and roast them with the almond flakes and paprika powder in a frying pan without fat over medium heat for 1 minute.

Heat the oil in a shallow saucepan. Season the duck breasts with salt and pepper, cook in the oil over high heat for 1-2 min run

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