ingredients
75 g (3 oz) 6 Tbs Ghee or clarified butter
3 kg (6 lb) Duck, cut into serving pieces
1 tsp Mustard seeds
3 Medium onions, finely chopped
2 Garlic cloves, finely chopped
piece Fresh root ginger, peeled 4 cm (1 in) and finely chopped
1 Green chilli, finely chopped
1 tsp Ground cumin
1 tsp Hot chilli powder
1 Tbs Ground coriander
1 Tbs Garam masala
1 tsp Turmeric
1/2 tsp Salt
3 Tbs Vinegar
350 ml (12 fl oz) 1 1/2 cups Coconut milk
method
1. Melt the ghee or clarified butter in a large saucepan. Add the duck pieces and fry until they are evenly browned. Transfer them to a plate.
2. Add the mustard seeds to the pan, cover and fry them until they begin to pop. Add the onions and fry until they are golden brown. Add the garlic, ginger and chilli and fry for 3 minutes, stirring frequently.
3. Put the cumin, chilli powder, coriander, garam masala, turmeric and salt into a bowl and stir in the vinegar to make a smooth paste. Add the paste to the saucepan and fry for 8 minutes, stirring constantly. Return the duck pieces to the pan and baste well with the paste. Fry for 3 minutes. Pour over the coconut milk and stir well to mix. Reduce the heat to low, cover the pan and simmer for 1 hour, or until the duck pieces are cooked through and tender, and the gravy is thick.
4. Transfer the mixture to a warmed serving dish and serve at once.
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