On Wed, 07 Apr 2010 13:46:17 -0500, BeartoothHOS wrote:

> 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.)

Find a chicken curry recipe and think "duck" every time you see the
word "chicken".

-sw