I love Indian food from the Konkan coast of India – it uses a lot of black pepper which is grown in the region – instead of creating heat with chilli the pepper more than holds its own and creates a long and lingering peppery heat – absolutely out of this world. The thick slick of sauce clings to the duck and is just delicious!! I loved it as did my dinner guests for the evening – there were lots of moans and groans to accompany every mouthful. I’ve never seen an Indian dish served with potatoes like this so it’s a real showstopper! One of the best I’ve cooked in a long long time. You must…
2kg duck (skinned and jointed into 8 pieces)
2 onions (chopped)
1 tablespoon fresh ginger (peeled and chopped)
6 garlic cloves (peeled and chopped)
2 tablespoons freshly ground black pepper
1/2 teaspoon ground turmeric
2 tablespoons cider vinegar
1 1/2 teaspoons salt
700g potatoes (peeled and cut into thin slices)
1 cup vegetable oil
2 spring onions (chopped)
In a food processor, blend together the onion, ginger and garlic with 1/2 cup water into a smooth paste. Mix in the pepper, turmeric, vinegar and salt. Pour this into a large pan and then add the duck pieces. Turn on the heat and heat the duck until it starts to simmer rapidly. Turn down the heat to low then cover the pan and cook gently, stirring regularly for 1 hour. Remove from the heat.
Meanwhile, heat the vegetable oil in a deep frying pan and in smallish batches, fry the potato slices until they are crisp and crunchy. Drain on paper towels and repeat with the remaining potatoes.
Take out the duck pieces and shake off the excess sauce. Place in the frying pan and fry each piece for 2-3 minutes each side. Return to the sauce and stir well.
Arrange the duck and sauce in the centre of a platter. Scatter the potato slices around and then sprinkle the whole thing with spring onions.