Duck Stew with Black Cardamom and Cherries

This complex-tasting curry combines all things good about Kashmir, the state that grows India’s black walnuts and cherries. Strong-tasting duck meat absorbs the tart-sweet juices of the cherries along with the meaty walnuts while it stews in sweet fennel and pungent ginger to create what we chefs like to refer as a “flavor profile”—in this case, one that blows your mind (or your palate). Serve it with Kashmir’s other prized delicacy, steamed white basmati rice, for a truly scrumptious meal.