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Skin and cut the duck wash and sock them in salt and turmeric and keep aside for a while, until you sauté the
masala. Pour ¼ coconut oil and put the peppercorn whole and add the onion slices, sauté them until it becomes transparent. Mix together all the masala into a paste form, add the coriander powder, chilly powder, garam masala, turmeric powder and salt, with little water. Keep back on low heat and sauté the ingredients until the oil begin to separate. Crush the whole red chilly to flakes add them to the masala. Add curry patha also, here. Take the meat after washing the turmeric off and drain. Add the meat, lower the heat, cover and cook until the water separates. Pour about 1½ cup of hot water, cover and cook until meat is cooked and all the water disappears. Uncover an cook for another 10 minutes if there is any water left. On a flat frying pan pour ¼ cup of coconut oil and fry the meat until brown in colour and all the extra water disappear, or until the meat is almost dry.
GARNISHING take a flat Dish, preferably a round large pie dish. arrange the cabbage leaves covering the entire dish, arrange the meat pieces in the center leaving a little space between dish and the meat, arrange the friend potatoes and carrots around the meat. |
