I'll take the recipe for curried duck. Does it call for just breast? 

Slow cook for about four hours (legs/thighs) or until tender. Chop up onion, place in saute pan with butter, cook until about half done, add sliced apples (I like to use some soft and some more firm ones), cook until almost soft, add legs/thighs to heat, add currie and chile powder to taste, stir in a tablespoon of flour or more if large batch, add 1 cup of chicken stock per tablespoon of flour, stirring to prevent lumps, simmer for a short time. Serve as finger food or over rice with a side of cold chutney. The amount of ingrediants can be varried to suit your tastes other than the flour to liquid ratio for a good gravy. This is absolutely delicious. I even served this at potlucks while getting my masters in teaching at Evergreen State College and it was always a hit. You can also add diced breast meat if you want to slum it a little and need to pad the meat content.
