Finger-licking delights

Duck Curry Ingredients 1.Duck - 2kg (Duck comes in heavy wgts.) 2.coriander powder - 2 & 1/2 tbsp 3.red chilly powder - 1 & 1/2 tbsp 4.black pepper - 1tsp 5.ginger paste - 1 & 1/2tbsp 6.garlic paste - 1/2 tsp 7.garam masala -1 tbsp 8.turmeric powder -1tsp 9.curry path - 2 big stems 10.salt - To taste 11.onion - 6 medium, cut into thin slices 12.coriander leaves - to garnish 13.coconut oil - 1/2 cup (important, to get the nadan taste.) 14.potato - 2 medium (cut into wedges or round slices & fried) Preparation Skin the duck, and make sure there is no much fat left, on the duck. Cut the duck into medium pieces, and wash and soak them in a generous amount of salt and turmeric powder. Keep it for while until you saut the masala. Heat a pressure cooker; pour about cup coconut oil, put onion, saut them until slightly brown in colour. Lower the heat; add the ginger garlic paste and peppercorn whole or crushed and saut. Make a paste of the coriander powder, chilly powder, garam masala and salt & add them to the onion mixture. Saut them until the oil separates. Now wash the meat in water and squeeze out the excess water or strain it for 5 minutes. Add the meat to the masala and put on low fire until the water begins to separate. This should take about 10 minutes. Once all the water cooks out it should be enough to cook the meat, if not add about 1 to 1 cup of hot water and pressure cook until you hear about 3 to 4 whistle, on high heat, lower the fire and keep it for another 10 minutes. If you are making in an open vessel, its important to cook on medium heat for first 15 minutes and then again on low heat for another 20 minutes, or until the meat is tender. Make sure that you leave enough gravy. Garnish with coriander leaves and fried potato wedges.