Directions
Skin the duck, and make sure there is not much fat left, on the duck. Cut the duck into medium pieces, and wash and soak them in a generous amount of salt and turmeric powder. Keep it for while until you make the masala.
Heat a pressure cooker, pour coconut oil, add onions and saut? them until slightly brown in colour. Lower the heat add the ginger garlic paste and pepper and fry for a while.Mix with water and make a paste of coriander powder, chilly powder, garam masala and salt add them to the onion mixture fry until the oil separates.
Now wash the meat in water and squeeze out the excess water or strain it for 5 minutes. Add the meat to the masala and put on low fire until the water begins to separate. Once the all the water comes out it should be enough to cook the meat, if not add about 1 to 1 and half cup of hot water and pressure cook until you hear about 3 whistle, on high heat, lower the fire and keep it for another 10 minutes. If you are making in an open vassal, cook on medium heat for first 15 minutes and then again on low heat for another 20 minutes, or until the meat is tender. Garnish with coriander leaves
