Ingredients Jump to Instructions ↓

  1. 5 dried red chilies, crushed

  2. 1 teaspoon black peppercorns

  3. 1 teaspoon cumin seeds

  4. 1 teaspoon black mustard seeds

  5. 1 tablespoon ginger, minced

  6. 1 tablespoon garlic, minced

  7. 1/2 teaspoon sugar Salt to taste

  8. 1/4 cup white vinegar

  9. 2 pounds duck breasts, skinned and cut into 1-inch pieces

  10. 3 tablespoons vegetable oil

  11. 1 large onion, minced

  12. 1/4 cup dry red wine

Instructions Jump to Ingredients ↑

  1. Directions In a blender, add the chilies, peppercorns, cumin, mustard, ginger, garlic, sugar, salt and vinegar and blend it into a paste. Add the spice paste to the bowl with the duck and mix to coat the meat. Cover and refrigerate for 4 to 6 hours. Heat the oil in a wide heavy skillet over medium heat. Add the onion and saute until tender and lightly browned, about 5 minutes. Add the duck pieces (reserve any excess marinade) and saute until the duck is browned on all sides. Add the reserved marinade and the wine. Bring to a boil, then cover and lower the heat, simmer for 10 to 12 minutes until the duck is tender and cooked.


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