Ingredients:
- 2 teaspoons cumin seeds
- 2 teaspoons mustard seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon fenugreek seeds
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons minced fresh garlic
- 1 teaspoon ground red pepper( I used dried ground Mexican Poblano Chillies)
- 1/2 teaspoon ground cinnamon
- 1/3 cup white wine/grape vinegar
- 1 kilogram duck meat, cut in medium pieces( Ask your butcher to leave the skin on for that extra crispness)
- 1 teaspoon vegetable oil
- 1 1/2 cups minced fresh onion
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 cup water
- 3 tablespoons tomato paste
- 2 teaspoons salt
- 1 /2 kilogram small red potatoes(I used regular potatoes and made cubes out of them. White baby potatoes work, as fine)
- 1 teaspoon sugar
Preparation:
- Combine first 4 ingredients along with whole red pepper in a spice grinder or a mixer; process until powdered. Place in a small bowl; stir in ginger, garlic, red pepper, and cinnamon. Add the vinegar, stirring until combined. Place vinegar mixture and duck pieces in a large zip-lock plastic bag; seal. Leave to marinate in refrigerator 4 hours or overnight.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 6 minutes or until browned. Add coriander and turmeric; sauté 1 minute.
- Add duck pieces to the pan; cook till the skin turns crispy and brown. Stir in water, tomato paste, salt, sugar and potatoes, and bring to a boil. Cover, reduce heat, and simmer on slow flame for 40 minutes or until duck is done and potatoes are tender. The meat should ideally be falling off the bone.Remove from heat.
- Serve the duck with steaming long grained plain white Basmati Rice or the more exotic Chorizo Sausage Pulao.
In India, duck meat is a little tough. Although its not advisable, you could resort to using a pressure-cooker to get the meat cooked, if you are in a hurry. The best flavour would, however be when you slow simmer the meat, till tender.
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