Duck Stew with Black Cardamom and Cherries

This recipe has been tempting me for quite some time, so I'm glad Canadian Thanksgiving finally gave me an excuse to make it. The sauce is rich and the colours of the dish are quite festive. If you don't want to cut up a whole duck, this dish could easily be made just using skinned duck legs (or skinned breasts). If you're skinning the duck yourself, don't forget to render off the fat for other uses.

One year ago: Lamb Stir-Fry
Two years ago: Celebration Yellow Rice
Three years ago: Mint Brownies

Duck Stew with Black Cardamom and Cherries (from 660 Curries)

Ingredients
1 duck, skin removed, cut into 8 pieces
2 tbsp ginger paste
2 tbsp garlic paste
2 tsp coarse salt
1 tsp ground turmeric
2 tbsp canola oil
1 small red onion, cut in half and thinly sliced
6 black cardamom pods
2 bay leaves
2 cinnamon sticks
2 tsp fennel seeds, ground
1 1/2 tsp ground Kashmiri chiles (or 1/2 tsp cayenne + 1 tsp sweet paprika)
1 tsp ground ginger
1 bag (12 ounces) frozen pitted cherries, thawed and sliced in half
1/2 cup chopped black walnuts
2 tbsp finely chopped cilantro

1. Combine duck, ginger and garlic pastes, 1 1/2 tsp of salt, and turmeric in large bowl. Cover and refrigerate for 1 hour - overnight.
2. Heat oil in a large skillet over medium heat. Add duck with paste meat side down and sear until light brown, 10 minutes. Flip pieces and sear for another 5 minutes. Transfer to plate.
3. Add onion, cardamom pod, bay leaves, cinnamon sticks, and 1/2 cup water to skillet. Scrape to deglaze.
4. Increase heat to medium-high and cook, uncovered until liquid is reduced by half, 5 minutes.
5. Stir in ground fennel, ground chiles, ginger, and remaining 1/2 tsp salt. Cook for 30 seconds.
6. Pour in 1 1/2 cups water, cherries, and walnuts. Boil and then lower heat to medium.
7. Add duck pieces, meat side down, to skillet. Baste with curry, cover, and simmer until meat is tender, 35 - 40 minutes.
8. Transfer duck to serving platter and cover to keep warm.
9. Raise heat to medium-high and cook uncovered until sauce is thick, 10 minutes.
10. Pour sauce over duck, top with cilantro, and serve.