Indian Christmas recipe: Namita Panjabi's masala duck breast with apricot

This dish is a version of the meal I would have on Christmas Day as a child – the only difference is that we would have it with chicken. It is a very complex dish; the sourness of the vinegar offsets the deep, dense nature of the meat, and the apricots add an essential sweetness, too, which children love. This dish comes with a chilli warmth, but kids in India are accustomed to chilli; from two years old they are eating exactly the same things as their parents. The one Indian Christmas tradition I really love is the huge decorated paper stars that people light and hang everywhere. In India, when there's a festival, it's not just your own home you light up, you light up the whole street. Masala duck breasts with apricots SERVES 4 To marinate duck: medium chilli powder 1 tsp turmeric powder ¼ tsp coriander powder 1 tsp oil 1½ tbsp vinegar 1 tsp salt ¼ tsp duck breasts (slits on fat side) 4 For masala: oil 3 tbsp bay leaf 1 medium-size onions 2 finely sliced garlic cloves 4 finely chopped cinnamon stick 4cm coriander powder 1 tsp garam masala powder 1 tsp black pepper powder ½ tsp tomatoes, fresh or tinned 250g dried apricots 12 chopped molasses sugar or brown suga r 2 tsp vinegar 1 tsp chicken stock cube ½ In a cup, put the chilli, turmeric and coriander powders, oil, vinegar and salt and mix well. Marinate the duck and keep aside for a minimum of 3 hours. In a shallow pan, add 3 tbsp oil and heat on a medium flame, putting in the bay leaf when oil is hot. Add sliced onions and caramelise till golden brown (at least 10-15 minutes). Add the garlic and cinnamon 2 minutes later, put in the coriander and garam masala powders and pepper and stir for a minute, then add tomatoes and sauté for 10 minutes. Add ½ cup water and cook for 10 minutes on a slow flame. Add the chopped dried apricots, sugar, vinegar and 2 cups water with stock cube dissolved in it and simmer for 10 minutes. Taste for seasoning and add salt as desired. Keep aside. Take a pan (which can later be put in the oven), brush bottom with oil, lay the duck breasts on their fat side and put it on a low heat and cook for 3 minutes. Turn them over and cook for a minute. This will cook the marinade. Half an hour before serving, put on oven at 200C/gas mark 6. After 15 minutes, when hot, put the pan in the oven and cook for 7 minutes (for medium doneness). Take out of the oven and leave to rest for 5 minutes in this hot pan. Heat the sauce and put in a serving dish. Remove the duck and put fat-side down into the dish. Or slice the breasts and dress each plate, pouring sauce over and around.