Keralan Duck Curry
Duck is a staple in the Backwaters, a region of intricate canals and lakes in the Indian state of Kerala. Aniamma Philip uses whole duck for this spicy dish, accented with cloves and citrusy curry leaves, but boneless breasts are a fine alternative. Make the extra effort to look for fresh or frozen curry leaves; they are much more potent than dried ones. Easy Indian Recipes
Don't shake the can of coconut milk before opening to make sure the thickened milk stays on top. If cooking homogenized coconut milk, add the entire can plus 1/2 cup of water at the beginning of Step 6.
Steamed white rice
Since an oaky red might overpower the complex flavors here, look for a light-bodied, berry-rich bottling like a juicy California or Oregon Pinot Noir with lots of fruit.