Servings: 6 to 8
Ready Time: 2 hours
Ingredients
1 2 ¼ pound duck
1 ½ tablespoons coriander powder
2 teaspoons chili powder
¼ teaspoon turmeric powder
1 2-inch cinnamon stick
6 cloves, whole
4 cardamom pods
1 teaspoon aniseed
4 medium potatoes
⅓ cup vegetable oil
½ cup cooking onion, sliced long and thin
2 teaspoons ginger, sliced long and thin
8 garlic cloves sliced
6 green chilies, slit open
½ tablespoon vinegar
Salt to taste
3 cups coconut milk
1 cup coconut cream
1 teaspoon ghee
1 teaspoon mustard seeds
1 ½ tablespoons Charlotte onions, sliced
5 curry leaves
Method
Wash and clean the duck, then cut into 8 to 10 pieces. Set aside. Using a mortar and pestle, grind coriander, chili, turmeric, cinnamon, cloves, cardamom and aniseed into a paste. In a large fry pan, add oil (reserve 2 ½ teaspoons), cooking onion, ginger, garlic and green chilies and fry until golden brown. Add the ground paste and sauté for 3 to 5 minutes. Add duck meat, vinegar and salt and stir for 5 minutes on medium-high heat to blend all the ingredients. Add coconut milk, cover the pan with a well fitted lid and cook the duck for 10 to 15 minutes. While duck is cooking, peel and quarter potatoes. When duck is cooked, add potatoes, cover pan and cook until tender. Add the coconut cream and remove from heat. Set aside. To season, heat remaining oil, ghee and mustard seeds in a medium frying pan. Add sliced Charlotte onions and curry leaves and brown. Add to duck, stir and serve immediately with rice or naan.
Chef Vikram Vij is the owner of Vij's in Vancouver.