comparable quality to homemade curry paste, we use an excellent brand here in Singapore called Bengawan Solo; their Genuine Nonya Curry Powder which lists the ingredients coriander, dried chilli, fennel, cumin, turmeric, star anise, clove, pepper, cinnamon, nutmeg and cardamom. I would suggest looking beyond your supermarket shelf and seeking the assistance of your Asian grocer or specialty Asian produce stores which are becoming more prevalent these days and ask them for Nonya Curry Power at the same time Sambal (Malaysian style, has dried shrimp paste added) and Roti (Malaysian style bread, frozen). The other variable factor is the duck itself, and this will depend on how good your local Chinese restaurant and roast lacquered duck is. I am sure some of you will be puzzled with this dish calling for a bought-in cooked duck, moreover a Chinese roast duck. Many assume the duck would be cooked from scratch in the curry; however this does not work at all with the duck becoming very tough. It may seem like a culinary shortcut using a pre-cooked duck, but trust me, it works fabulously. I have been sourcing my duck in Singapore from 'Gourmet Corner' 15 Phillip Street #01-00 Tan Ean Kiam Bldg Singapore Tel: +65 6533 3033 for over five years now and nothing comes near it in terms of suitability for curry. They are large ducks, certainly fleshier than your average duck that is used for say Peking duck and in fact from Ipoh, Malaysia and known for their flavour