Duck Istanbul (Party Menu)

Ducky christened  Istanbul by Dr. Kevin Christian

                                          Courtesy : His loving wife Flora Christian

INGREDIENTS:

Duck: 1 ½ kg

Onion: 3 (sliced)

Potato: 2 (cut into fairly large pieces)

Tomato: 2 (sliced)

Masala  A :

 1.  Chilli powder: 2 tbsps

 2.  Fenugreek: ½

 3.  Mustard:  ¾ tsp

4.   Turmeric  powder: 1/2 tsp

5  . Vinegar: 1 tbsp

Masala  B :

1.       Ginger-garlic paste: 1 ½ tbsps

2.       Cinnamon: 1 big piece

3.        Cloves:  5

 4.   Cardamom: 2

 5.   Pepper: 1 tbsp

6.    Khus-khus: 1 ½ tsp

 7.   Aniseed: 1 tsp

 8  . Vinegar: 1 tbsp

 9  . Salt

Coconut milk: ½ cup

Oil: ½ cup

Salt  to  taste

METHOD:

Grind  masala A ,keep aside.

Grind  masala B ,marinate duck with  half the masala.

Heat oil ,fry  onions brown & remove.

Fry potatoes also & remove onto a plate

In the remaining oil, fry duck pieces a few at a time. Keep aside .

In whatever oil is left in pan, sauté   masalas A & B.

Add fried duck, fried onions & coconut milk , tomatoes &  a little more salt.

Cover & cook till duck is almost done.

Now put in the fried potatoes, cook covered till well done.

( pressure cook duck if not the broiler variety)