INGREDIENTS:
4-6 DUCK BREASTS, SKINNED, EACH CUT ACROSS INTO 5 PIECES
90 ML VEGETABLE OIL
2 LARGE RED ONIONS, FINELY SLICED
125 ML HOT WATER
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
FOR THE MARINADE:
3 TBSP RED WINE VINEGAR
1/2 CHILI POWDER
1/2 TSP SALT
FOR THE PASTE:
3 SHALLOTS, CHOPPED
5-8 CLOVES GARLIC, CHOPPED
1 CM PIECE OF FRESH GINGER ROOT, PEELED AND CHOPPED
4-8 LARGE FRESH RED CHILLIES, DESEEDED AND CHOPPED
1 MEDIUM RED PEPPER, DESEEDED AND CHOPPED
1 TSP CUMIN SEEDS, ROUGHLY CRUSHED
2 TSP GRATED PALM SUGAR OR DEMERARA SUGAR
2 TBSP VEGETABLE OIL
1 TBSP DISTILLED WHITE VINGAR 2 TBSP TAMARIND WATER
PROCEDURE:
1) MIX THE MARINADE INGREDIENTS TOGETHER. PUT THE DUCK
PIECES INTO A
BOWL. POUR THE MIXTURE OVER THE DUCK
AND RUB WELL INTO THE MEAT.
LEAVE TO MARINADE FOR 10 MINUTES.
2) PUT ALL THE PASTE INGREDIENTS INTO A BLENDER AND
BLEND UNTIL AS
SMOOTH AS POSSIBLE.
3) HEAT THE OIL IN THE WOK, ADD THE ONIONS AND FRY,
STIRRING FREQUENTLY,
FOR 6-8 MINUTES OR UNTIL THEY BEGIN TO
BROWN. REMOVE THE ONIONS
WITH A SLOTTED SPOON AND TRANSFER TO
A LARGE PAN.
4) ADD HALF THE DUCK PIECES TO THE WOK AND COOK FOR
3 MINUTES, STIRRING
FREQUENTLY. REMOVE WITH THE SLOOTED SPOON
AND TRANSER TO A BOWL. FRY
THE REMAINING DUCK PIECES.
5) REHEAT THE ONIONS IN THE PAN AND STIR FOR A FEW
SECONDS. ADD THE
PASTE MIXTURE AND SIMMER, STIRRING FREQUENTLY,
FOR 8 MINUTES.
6) ADD THE DUCK, ALONG WITH ANY JUICES THAT HAVE ACCUMULATED
IN THE
BOWL. STIR ONCE OR TWICE, THEN ADD THE
HOT WATER. COVER THE PAN,
BRING TO THE BOIL, THEN SIMMER
FOR 40 MINUTES. SEASON TO TASTE. COOK,
UNCOVERED, FOR 10-15 MINUTES, THEN SERVE
HOT.
