1. Preheat oven grill to high or oven to 200°C/Gas 6.
2. Get a large frying pan hot.
3. Cut diagonal lines just into the fat (not the flesh) of your duck, about 2cm apart. Season well. Place into the hot frying pan, fat-side down. No need for oil in the pan as the duck has plenty of fat to keep it from sticking.
4. Sizzle over medium-high heat till the fat is golden and starting to crisp, 5-7 mins. Flip. Pop the duck into the oven for 10 mins for rare, 15 for medium-rare and 20 for medium-well.
5. Purée your onion, garlic, ginger, turmeric, passata and coconut milk till smooth. If you don’t have a blender or food processor, grate the onion, garlic and spices and mix with the passata and coconut milk.
6. Remove the duck from the oven. Place on a cutting board to rest.
7. Drain all but a gloss of oil from the pan into a dish, you may use some later. Place the frying pan over medium-high heat. Add your squash. Season well. Sizzle till golden on both sides. Remove from the pan. Pop on a plate.
8. If your pan is large enough to hold 2 litres, you can use it for the full curry. If not, get a larger pot. Get it hot. Gloss with a little oil (use some of the reserve duck fat, if you like). Add your cinnamon, whole chilli and cloves. Stir till fragrant. Pour in your tomato/coconut mix. Lower heat. Let it bubble away for 10 mins, to reduce down. Add your beans. Cook for a further 5 mins, or till soft.
9. Stir in the cooked squash. Taste. Season as needed. If you want more heat to your curry, fish the chilli out. Finely chop. Swirl in enough, tasting as you go, to give you the right kick. Divide between plates. Thinly slice your duck breasts. Perch the duck on top. Delicious with rice.