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1
To make the broth, heat a nonstick pot.
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2
Add the duck trimmings, neck and heart and stir to brown for about 2 minutes.
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3
Add the garlic, carrot, celery, lemongrass and bay or lemon leaf and 6 cups water and simmer for 2 hours, adding more cold water as needed to barely cover the trimmings.
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4
Strain, cool, remove fat and refrigerate.
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5
To make the curry, place the onions, shallots, garlic, ginger and saffron in a food processor and pulverize to a fine paste.
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6
Set aside.
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7
Mix together 1 teaspoon of salt and 1 tablespoon of curry powder and dust each side of the duck meat.
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8
Place 1 tablespoon of olive oil in a heavy-bottomed casserole over high heat.
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9
When nearly smoking, add the duck legs and thighs, reduce heat to medium high and cook, turning to brown on all sides.
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10
Remove.
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11
Add the duck breasts, skin side down, and cook for 5 minutes.
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12
Remove and set aside.
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13
Drain all but 1 tablespoon of the fat from the pot.
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14
Add the pureed vegetables and cook over medium-low heat, stirring as necessary to avoid burning, for about 5 minutes.
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15
Add the apple, the banana, the anise and the lemongrass and cook until the mixture is relatively dry, about 7 minutes.
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16
Add the duck and more curry (if desired), the brandy, the wine and the tomatoes and simmer for about 10 minutes.
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17
Add duck stock and simmer for 20 minutes.
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18
Add chicken broth.
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19
When the mixture is once again simmering, add the okra, zucchini and scallions and allow to simmer until tender, about 10 minutes.
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20
Remove the zucchini and the scallions and keep in a warm place.
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21
Allow the duck to cook about 20 more minutes, remove and place on a warm platter with the zucchini and scallions.
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22
Return the sauce with the okra to the burner.
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23
Taste and adjust seasoning with salt, black pepper or curry powder.
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24
Simmer for 5 minutes.
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25
Carefully lift 2 tablespoons of the thick part of the coconut milk from the top of the can.
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26
Whisk this into the sauce and remove from heat immediately.
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27
Ladle the sauce over the duck and vegetables.
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28
Serve immediately with steamed rice.
