(Duck in a thick roasted gravy)

Ingredients:

Duck – 2 kg cleaned and cut

Pearl onion – 6-7 (chopped)

Red onion – 1 Large (chopped)

Green chillies – 2 ( slit lengthwise)

Ginger – 2 inch piece (chopped)

Garlic – 5-6 pods (chopped)

Curry leaves – 1 small bunch

Whole red chillies – 2

Coriander powder – 2 tablespoons

Chilly powder – 1 tablespoon

Pepper powder – 2 teaspoons

Turmeric powder – 1/2 teaspoon

Mustard powder – 1 teaspoon

Fennel seeds – 1 teaspoon

Cinnamon – 1 stick

Cloves – 3-4

Cardamom – 2-3

Water – 1/2 cup

Vinegar – 3 tablespoons

Salt – to taste ( or about 1 tablespoon)

Oil – 1 cup 

How to:

In a pan roast the coriander powder, chilly powder, pepper powder, turmeric, mustard powder, fennel, cinnamon, cloves and cardamom for about a minute,  on a medium flame. Keep stirring the mixture to avoid it from getting burnt. Remove from flame and keep aside.

In another pan, stir fry the pearl onions, ginger,whole red chillies and garlic in a little oil, till the onions are cooked.

Transfer the onions, ginger, garlic, and the roasted masala to a mixer, and grind it to a fine paste adding a little water during the process.

Add this masala paste to the cleaned duck and marinate for about half an hour in the refrigerator.

Cook the duck in a deep pan, in half a cup water, for about 1/2 an hour.(duck meat is a little tough so you need to cook it for a while longer than you do for chicken)

When the duck is cooked, remove from fire and drain the gravy into another bowl.

In a pan, fry the duck pieces, in small batches, till golden brown on all sides.

Remove the excess oil, leaving about 2 tablespoons of oil in the pan.

Sauté the chopped red onions, green chillies and curry leaves till the onions turn golden brown.

Add the duck gravy and cook till it thickens.Remove from flame and pour over the fried duck.

Serve with rice or bread.