Ingredients:
1 large duck
2 tbsp onions, chopped
1 tbsp ginger, chopped
1 tbsp green chillies
1 dessert spoon garlic, chopped
1 tbsp Jaggery (raw cane sugar)
flesh from 1 coconut, very finely grated
1 tbsp ground coriander seeds
2 tbsp vinegar
salt, to taste
Method:
Wash the duck then cut into serving pieces.
Place the grated coconut into a bowl and pour over 300ml warm water. Use your hands to work the water into the coconut. Set aside to steep for 20 minutes then wring out the liquid from the coconut. Repeat this process once again. Keep the two coconut milks separate.
Place the duck pieces in a casserole dish and pour over the second extract of coconut milk and 200ml water. Secure a lid on top and transfer to an oven pre-heated to 180°C. Cook for about 60 minutes, or until the duck is tender. Remove from the oven and take out the duck pieces. Skim the duck fat from the liquid in the pan and pour into a frying pan.
When the duck fat is hot, add the duck pieces and fry until nicely browned all over. Remove with a pair of tongs and set aside to keep warm. Add the onions, ginger, chillies, garlic and coriander to the fat remaining in the pan and fry for 5 minutes. Return the duck pieces to the pan and add the sugar, vinegar and salt. Bring to a simmer and cook for five minutes more then stir in the first extract of coconut milk.
Bring the mixture to a boil and cook until the gravy thickens. Serve hot accompanied by plain boiled rice, a dhal dish and yoghurt.
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