Ingredients:

• 1 – whole duck
• 3 – Clove garlic, chopped
• 3 tsp – pepper powder
• salt to taste
• 3 – dry Red Chillies
• 2 tsp – Tomato sauce
• 2 tsp – Vinegar
• 3 tbsp – oil
• 3 – potatoes, pealed.

Method:

1. Rub the salt and pepper well into the duck.
2. Heat oil in a big pan and add the whole duck.
3. Fry on high heat for about 3 minutes, turning on all sides till it changes colour.
4. Add all the other ingredients, 4 glasses of water and simmer till tender.
5. Strain away any excess soup and keep aside.
6. Add 2 tbsp of oil or ghee and continue to simmer on low heat till the duck is nicely brown all over and the potatoes are nicely roasted.
7. Slice and arrange on a serving platter.
8. Pour the remaining soup back into the vessel and mix in 2 tbsp of flour. Cook till the gravy thickens, stirring well.
9. Spoon this gravy on top of the slices of the duck roast.
10. Pour the remaining gravy on the side of the platter along with the roast potatoes.
11. Alternatively, the duck could be cooked in a pressure cooker till soft and then browned in a pan.

Recipe courtesy of Bridget White