Sri Lankan Duck

Ingredients

• 675 gm Duck breast skinned and boned
• 2 tbl vegetable oil
• 2 tsp garlic puree
• 2 tsp ginger puree
• 6 tbl Onion purse
• 100 gm creamed coconut chopped
• 1 tbl vinegar any type
• 1 tbl brown sugar
• 1 salt to taste
• spices (whole):
• 2 tsp coriander
• 1 tsp cumin
• 1 tsp fennel
• 1/2 tsp fenugreek seed
• 1 1/2 tsp cassia bark
• 1/2 tsp clove
• 1/2 tsp green cardamom.

Procedures

1. Preheat oven to 190C/375F/Gas 5.
2. Remove and discard skin from the Duck and dice.
3. Put the Duck in the oven for 10 to 15 minutes. To roast the spices place them on a separate baking tray in the oven at the same time but for 5 minutes only.
4. Grind the spices remove and use liquid from Duck for subsequent frying adding it to the vegetable oil.
5. Fry the garlic for 1 minute then the ginger 1minute and the Onion 3 minutes. Add the spices (2 minutes) the coconut vinegar Sugar salt the Duck and a little water if needed (enough to keep it from sticking later).
6. Put all this into a casserole dish and back into the oven at 190C. Inspect after 20 minutes add stock or more water if dry.
7. Serve after a further 10 to 20 minutes.
8. Robustly aromatic in taste and dark brown in colour.
9. Serves 4