Duck mappas

Ingredients

• 1.2 kg ( 8 no ) duck breast fillets
• 5 medium onions , finely sliced
• 5 green chillies, slit lengthwise
• 10 cloves, crushed
• 2 - inch pieces ginger, finely sliced
• 1 cup ( 200 ml ) thin coconut milk
• 1/2 cup ( 100 ml ) thick coconut milk
• 1/2 cup ( 125 ml ) white vinegar
• 1 tablespoon cooking oil
• 2 springs dark green curry leaves
• Salt to taste

For spice powder :

• 1 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala powder

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Preparation

• Mix the above powders , dilute with 2 tablespoon water and keep aside.
• Place duck fillets , skin side down on cutting board ; trim and discard excess fat. Place fillets , skin side down in large pan ; ( cook without oil ) cook over medium about 10 minutes or until skin is browned and remaining fat melted. Turn fillets , brown other side; drain on absorbent paper.
• Heat oil in a pan or heavy bottomed vessel. Add finely sliced onions and crushed garlic. Stir fry until onions are browned lightly. Add green chillies, ginger and curry leaves. Saute slowly for 3- 4 minutes.
• Add chilli powder- turmeric powder- coriander mix. Stir over low heat until fragrant. Add garam masala powder , saute again for 2 - 3 minutes until fragrant.
  
• Return duck fillets to pan , stir to coat in spice mixture. Stir in vinegar, thin coconut milk and salt. Cover with a lid and cook on a medium heat for 45 minutes to 1 hour or until fillets are tender .
• Finally add thick coconut milk. Mix it well. Do not boil again. Serve with Appam. You can follow the same recipe for Chicken Mappas.

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