Duck Mappas Recipe
Ingredients
| Duck | 1 (For 6 to 8) | |
| Chilli powder | 1 Tablespoon (For 6 to 8) | |
| Coriander powder | 2 Tablespoon (For 6 to 8) | |
| Pepper 1 large pinch | ||
| Turmeric | 1 Teaspoon (For 6 to 8) | |
| Ghee or mixture of ghee and Oil 1/2 cup | ||
| Onion | 1 Large (For 6 to 8) | |
| Vinegar | 1 Tablespoon (For 6 to 8) | |
| Coconut | 1 (For 6 to 8) | |
| Salt | To Taste (For 6 to 8) | |
| Ghee | 1 Tablespoon (To temper) | |
| Cinnamon 2.5 cm. (1") piece | ||
| Cloves | 3 (To temper) | |
| Mustard seeds | 1 Teaspoon (To temper) | |
Directions
1. Clean and joint duck. Grind together chilli powder, coriander, pepper and turmeric.
2. Slice onion. Grate coconut and take out three extractions of coconut milk. Heat oil; add sliced onion and ground ingredients. Saute. Add duck, fry for 5 minutes. Add salt and third extract of coconut milk and vinegar and bring to boil. Simmer.
3. When the duck is nearly done, add second extract of coconut milk. Simmer for 5-10 minutes. Add first extract. Bring to a boil. Remove from fire.
4. Heat ghee. Add crushed cinnamon, cloves and mustard seeds. When the seeds crackle, pour over curry and mix well.
2. Slice onion. Grate coconut and take out three extractions of coconut milk. Heat oil; add sliced onion and ground ingredients. Saute. Add duck, fry for 5 minutes. Add salt and third extract of coconut milk and vinegar and bring to boil. Simmer.
3. When the duck is nearly done, add second extract of coconut milk. Simmer for 5-10 minutes. Add first extract. Bring to a boil. Remove from fire.
4. Heat ghee. Add crushed cinnamon, cloves and mustard seeds. When the seeds crackle, pour over curry and mix well.
Chef
