Rory O'Connell's Duck Leg Curry with Cider Vinegar
This is a deeply flavoursome dish that reheats perfectly, so it is ideal to prepare ahead for a party or a large family meal. By the time the curry is cooked, the rich, amber-coloured duck fat will have risen to the top of the dish. I always leave that where it is and serve it with the curry.
Food
• 29 Nov 17
