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Ingredients:
1/2 tsp ground turmeric
1 tbsp ground cumin
1 tbsp bright red paprika
1 tbsp ground coriander
1 tsp cayenne pepper
1 1/2 tsp garam masala
4 tbsp corn or peanut oil
1 x 2.7kg duck, jointed or 4 duck breasts cut in half
1/2 tsp whole brown mustard seeds
1/2 tsp whole fenugreek seeds
15 fresh curry leaves, if available
2 medium onions, peeled and sliced into fine half-rings
2 tbsp peeled and finely grated fresh ginger
10 medium cloves garlic, peeled and crushed to a pulp
1 tin tomatoes, chopped
120ml cider vinegar
2 tsp salt
1 tbsp sugar
Method:
1.Mix together the turmeric, cumin, paprika, coriander, cayenne pepper and garam masala in a small bowl and set aside.
2.Heat a frying pan and then add the duck pieces skin down.
3.Cook until the skin starts to brown the turn over and brown the other side.
4.Remove the duck and place it into the thermal cookers inner pot.
5.Add the mustard and fenugreek seeds duck fat that that has rendered out in the frying pan and cook them until they start to pop.
6.Add the curry leaves and onions and stir fry until the start to brown.
7.Add the ginger and garlic and cook for about 1 minute before stirring in the spice mixture.
8.Cook for 1 minute before adding the tin of tomatoes and cook for a further 3 minutes.
9.Now add this mixture to the duck making sure that the duck is nicely coated,
10.Add the vinegar, water, salt and sugar and bring to the boil with the lid on.
11.Turn down the heat and simmer for 5 minutes.
12.Turn off the heat and place the inner pot into the insulated outer container.
13.Leave to cook for 3 to 4 hours.
14.If you have a top pot half way through the cooking time add 2 cups of rice, 3 3/4 cups of water and 1 teaspoon of salt to the top pot. Bring to the boil and then turn down the heat to a simmer.
15.While the top pot is simmering remove the inner pot and bring back to the boil.
16.Place the top pot in the inner pot and place the inner pot back into the out insulated container.
17.Cook for a further 2 hours before serving.
1/2 tsp ground turmeric
1 tbsp ground cumin
1 tbsp bright red paprika
1 tbsp ground coriander
1 tsp cayenne pepper
1 1/2 tsp garam masala
4 tbsp corn or peanut oil
1 x 2.7kg duck, jointed or 4 duck breasts cut in half
1/2 tsp whole brown mustard seeds
1/2 tsp whole fenugreek seeds
15 fresh curry leaves, if available
2 medium onions, peeled and sliced into fine half-rings
2 tbsp peeled and finely grated fresh ginger
10 medium cloves garlic, peeled and crushed to a pulp
1 tin tomatoes, chopped
120ml cider vinegar
2 tsp salt
1 tbsp sugar
Method:
1.Mix together the turmeric, cumin, paprika, coriander, cayenne pepper and garam masala in a small bowl and set aside.
2.Heat a frying pan and then add the duck pieces skin down.
3.Cook until the skin starts to brown the turn over and brown the other side.
4.Remove the duck and place it into the thermal cookers inner pot.
5.Add the mustard and fenugreek seeds duck fat that that has rendered out in the frying pan and cook them until they start to pop.
6.Add the curry leaves and onions and stir fry until the start to brown.
7.Add the ginger and garlic and cook for about 1 minute before stirring in the spice mixture.
8.Cook for 1 minute before adding the tin of tomatoes and cook for a further 3 minutes.
9.Now add this mixture to the duck making sure that the duck is nicely coated,
10.Add the vinegar, water, salt and sugar and bring to the boil with the lid on.
11.Turn down the heat and simmer for 5 minutes.
12.Turn off the heat and place the inner pot into the insulated outer container.
13.Leave to cook for 3 to 4 hours.
14.If you have a top pot half way through the cooking time add 2 cups of rice, 3 3/4 cups of water and 1 teaspoon of salt to the top pot. Bring to the boil and then turn down the heat to a simmer.
15.While the top pot is simmering remove the inner pot and bring back to the boil.
16.Place the top pot in the inner pot and place the inner pot back into the out insulated container.
17.Cook for a further 2 hours before serving.
