Instructions

1. In a large casserole dish, heat some oil and brown the duck then transfer them to a plate.
2. Meanwhile, finely chop the onion and garlic. Roughly chop the bell pepper. When the duck is removed, fry the onion in the same dish until translucent. Add the garlic and stir for a minute, then add the ground spices and tomato purée. Stir for a few seconds. Add the peas, star anise, cinnamon and bay leaf, then pour over enough stock to just cover the vegetables. Bring to the boil.
3. Place the duck (skin facing upwards) on top of the peas, put the lid on and cook for 20-30 minutes. Alternatively, cook it in the oven, set to 180°C.
4. Just before serving, add a small spoonful of apple cider vinegar or lemon juice to the stew and scatter some chopped fresh herbs over the dish.