Masala Duck Recipe

Duck Masala: In small skillet over medium-low heat, separately toast coriander seeds, fennel seeds, peppercorns, cumin seeds, cloves, nutmeg and cassia bark, until fragrant and lightly toasted; place together in bowl and let cool.

Toast dried hot peppers until slightly darkened; remove and discard seeds. Crumble peppers and place in spice grinder with cardamom and toasted spices; grind until powder, then mix together with turmeric and 1/2 tsp/ 2 mL of the salt.

Cut duck into serving pieces, separating drumsticks from thighs, halving neck and each breast, and removing wing tips (reserve wing tips and backbone for stockpot). With tip of sharp knife, prick skin all over, especially over fatty areas, without piercing meat; toss pieces with remaining salt to coat.

In large skillet over medium heat, brown half of the pieces, starting skin side down, then flipping after skin is browned and most of the fat has rendered; repeat with remaining pieces. Set aside.

Pour off and discard all but 3 tbsp/45 mL of the fat from skillet; add onions and fry, stirring often, until golden brown, 18 to 20 minutes. Stir in garlic, ginger and Duck Masala; fry, stirring, until fragrant, 2 to 3 minutes. Add hot peppers and bay leaf; fry, stirring, for 1 minute. Add duck pieces, stirring to coat with onion mixture. Add 2 cups/500 mL water, and vinegar and sugar and bring to boil; reduce heat and simmer, covered, and stirring occasionally, until duck is tender, 60 to 80 minutes.

Uncover and spoon off and discard fat from surface; increase heat and boil until sauce is thickened. Remove bay leaf. Transfer to serving dish; top with coriander sprigs.

Makes 4 to 5 servings.