1 red or green chilli, finely sliced
3 garlic cloves, finely grated
20g/¾oz fresh ginger, finely grated
1 onion, finely chopped
1 spring onion, trimmed and finely sliced
2 tbsp ready-made tamarind paste (or purée, see tip below)
½ tsp caster sugar
2 tsp garam masala
3 tbsp sunflower or rapeseed oil
2 tbsp sunflower or rapeseed oil
½ tsp flaked sea salt
flaked sea salt, to season
1 tbsp tomato purée
½ tsp ground turmeric
2 duck breasts (around 340g/12oz in total), skin removed, trimmed of fat and sinew and cut into roughly 2–3cm/¾–1¼in cubes