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Duck madras

Duck Madras

PT1H30M

1
To begin, prepare the roasted ground spices. In a large non-stick or sauté pan, roast the spices (starting with the larger ones and adding the cumin halfway through roasting) over a medium heat, stirring constantly for about 5 minutes. Transfer to a plate and set aside to cool before grinding into a powder
  • 1/2 star anise
  • cassia, one 5cm (2 inch) piece
  • 1 tsp black peppercorns
  • 1 green cardamom pod, seeds only
  • 2 cloves
  • 2 tbsp of coriander seeds
  • 1 tsp cumin seeds
2
Heat the vegetable oil in a large saucepan and flash-fry a few of the curry leaves. Remove with a slotted spoon and set aside for garnish
  • 60ml of vegetable oil
  • 1 sprig of curry leaves
3
Add the chopped onions to the same oil and sauté until lightly browned. Add the remaining curry leaves, followed by the ginger-garlic paste, ground fennel seeds, turmeric, chilli powder, ground cumin and ground coriander. Sauté for a further minute
  • 1 tbsp of ginger-garlic paste
  • 2 medium onions, finely chopped
  • 1/2 tsp ground fennel seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 sprigs of curry leaves
4
Add the duck meat and stir well over a high heat for 5 minutes. Reduce the heat to low, cover with a lid and simmer for 20 minutes
  • 4 duck legs, boned and diced
5
Uncover the pan, stir well and add some salt and 1 tbsp of the roasted ground spices (adding more to taste if required). Stir in the tomatoes
  • 800g of tinned chopped tomatoes
6
Cover again and simmer for a further 30 minutes, or a little longer, until the meat is tender (if using duck breast, the cooking time is significantly reduced). Check the seasoning and serve sprinkled with a pinch or two of the roasted spices and fried curry leaves

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