Kwami ..ok tell me how to curry duck and not taste greasy

Kwami ...

I will get some one to follow your recipe next week ..lets hear it ..

Ketchim ..you are not allowed on this thread... ;D

Ok Chin , here goes.
First you debone the breasts which is  not difficult , then the legs which is a bit trickier  but with patience you can do it,
Reserve the carcass , wing tips and neck bones for soup or duck stock
On a very hot skillet place the breasts skin side down and when most  of the fat is rendered out , flip it over to seal the meat side ,
Do the same for the boneless legs  Let it sit for about 10 minutes and then cut it  all up to curry sized pieces.
Use the same  duck fat instead of oil to make your curried duck as you will normally do  . Save the rest for fried rice and chow mein

of course you can but for me the duck fat intensifies the duck flavour