Cook step by step
Read through once before you begin.
Marinate
- 01
Mix the duck with the ginger, garlic, turmeric, chilli, cumin, coriander, ground black pepper and salt. Cover and refrigerate.
60 minutes
Slow cook
- 02
Heat the mustard oil in a heavy pot. Add the bay leaves, cinnamon, cardamom, cloves and peppercorns and cook until fragrant.
- 03
Add the sliced onions and cook until deep golden.
- 04
Add the marinated duck and cook over medium-high heat, stirring frequently, until it releases its juices and begins to brown.
18 minutes - 05
Cover and cook over low heat in the duck's own fat and juices, stirring occasionally. Add hot water only a splash at a time if essential.
55 minutes - 06
When the duck is tender and has reached at least 74°C/165°F, stir in the fried onion and roasted cumin.
- 07
Add the green chillies and cook uncovered until the masala is thick and the oil has separated. Finish with ghee if using, then rest.
12 minutes
