Duck

Use the same weight, skinless and boneless or bone-in as you prefer. Cooks much faster, so add later and simmer 20–30 minutes less; add a little extra oil for richness.

Use the same weight. Needs 30–45 minutes more simmering until tender. Richer and stronger-flavoured than duck.

Use the same weight. Cook through thoroughly; it is less gamey and slightly sweeter. Adjust salt and spices after tasting.

Use the same weight as the duck, cubed. Add in the last 10–15 minutes only, as long cooking makes it rubbery. No long braise needed.

Use about 1.5 times the weight, cut into chunks. Simmer for 20–25 minutes until tender; it absorbs the curry well and needs a little extra salt.

Use about 1.2 times the weight, halved or quartered. Add in the last 10–15 minutes; it releases water, so reduce the curry liquid slightly.