|
Ingredients
|
For 6 to 8
|
|
Duck
|
1
|
|
Potatoes
|
225gms
|
|
Cabbage
|
115gms
|
|
Green peas (unshelled)
|
225gms
|
|
Vinegar
|
15ml (1 tbsp)
|
|
Turmeric
|
¼ tsp
|
|
Green chillies
|
6
|
|
Cinnamon
|
2.5 cm (1”) piece
|
|
Cloves
|
6
|
|
Onions
|
225gms
|
|
Mint
|
a few springs
|
|
Fat
|
30gms
|
|
Salt
|
to taste
|
Clean and joint duck. Peel and quarter potatoes. Cut cabbage
into large pieces. Shell peas. Peel and cut onions into quarters and slit green
chillies. In a strong pan, put in fat. Saute onions without allowing them to
brown. Add duck and saute. Add all the remaining ingredients except vinegar
with just enough tepid water to barely cover the solids. Simmer till duck is
tender. Add vinegar and serve hot.
