Ingredients:
1 plump duck, oven-ready (note that this can also be made with beef)
1 cabbage, quartered and cored and each piece halved again
1 tsp ground turmeric
600ml water
1 tsp salt
6 large onions, peeled and halved
1 tbsp butter, ghee or mustard oil
3 green chillies, sliced lengthways into strips
6 garlic cloves, chopped
thumb-sized piece of ginger, peeled and finely sliced
120ml vinegar
Method:
Arrange the cabbage in the base of a large, deep, saucepan. Arrange the duck, whole, on top. Stir the saffron and salt into the water and pour over the duck then add the onions, chillies, ginger and garlic. Pour over the butter or oil, bring to a boil and cover with a tight-fitting lid.
Continue boiling for 60 minutes, or until the duck is tender. At this point, check that the duck is cooked through. If not, cook longer. If the duck is cooked, add the vinegar and serve immediately.
If desired you can remove the duck from the pan, cut into serving sized pieces or shred the meat then blend with the curry gravy and serve.
