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Ingredients :
2.5 kg duck
10 dried red chilies
1/2 cup vinegar
7
cloves garlic
1
tablespoon fresh ginger, chopped finely
1
tablespoon cilantro, ground
2
teaspoons cumin, ground
1
teaspoon turmeric, ground
1/2 teaspoon ground black pepper
2
tablespoons ghee
2
teaspoons salt
1
tablespoon sugar
Method :
Wash and cut the duck into bite-size
serving pieces. Remove the seeds and stalks from the dried chilies and
soak in the vinegar for 10 minutes. Use a food processor to blend the
chilies, vinegar, garlic and ginger until smooth paste. Scrape
mixture out of blender into a large bowl and mix in the ground spices. Add pieces of
duck washed and well dried on paper towels, and turn them over in the
mixture until they are well coated. Cover and
leave for 2 hours at room temperature or overnight in the refrigerator. In a large
pan, heat the ghee or oil and fry the pieces of duck lightly. Add salt and
a little hot water together with any marinade left. Cover and
simmer on very low heat until duck is tender, not sticky or burnt. Add more
water if necessary during cooking. At end of
cooking time, stir in sugar. Serve with
white rice.
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