Do you cut the duck up (and if so, how much), then cook it as you
would if making curry of stew meat? (I presume you'd chill the result
overnight, so as to be able to save all the nice duck fat.)

Or do you roast the duck first (getting lots of fat out into the
basting liquid)? On its back in a roaster, or upright on a vertical
roaster, with or without liquid inside?

If the latter, how do you go about the currying? Just make a
curry sauce of some sort?

In all my years, I've never thought about currying cooked meat,
nor seen any recipe that did. But I can't get yum ped ob here, nor find a
recipe (despite googling the bejeezes out of "yum ped ob"), and I think
curried duck might become an second best for major occasions ....

--
Beartooth Implacable, PhD, Neo-Redneck Linux Convert
What do they know of country, who only country know?