Duck Curry With Coconut Milk

Ingredients

1 kg duck
2 tsp oil
2 medium sized onions, sliced
5 cm piece ginger, chopped
12 clove garlic, chopped
6 green chillies,slit
4 tsp white vinegar
1 tsp salt
2 cups coconut milks

Ground to a fine paste

5 cm stick cinnamon, broken into pieces
6 cloves
4 white cardamom, peeled
2 tsp coriander powder
2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
2 tsp water 

Tempering

1 tsp ghee
1 tsp mustard seeds
4 shallots, chopped
1 stalk curry leaves

Method 

1. Cut duck into 5 cm pieces, wash well and drain.

2. Heat oil in a pan, add onions, ginger, garlic and green chillies, and fry till onions turns translucent.

3. Mix in duck, vinegar, salt, spice paste and 3/4 cup water. Cover pan and cook over low heat till duck is half done. 

4. Pour in coconut milk and bring to boil. Lower heat and simmer gently till duck is cooked and gravy has thickened.

5. Heat ghee for tempering in a small pan and sprinkle in mustard seed. when they start sputtering, add remaining ingredients and fry till shallots turns brown.

6. Pour contents of pan into curry, mix well and serve hot with rice.