Duck Doopiaja

Ingredients

• 1 whole duck (about 4-5 lbs) Duck, cut into pieces (Divided as you would a chicken, into 8-10 pieces)
• 2 large Onions, thinly sliced
• 2 medium Tomatoes, chopped
• 4 tablespoons Vegetable oil or ghee
• 1 teaspoon Ground turmeric
• 1 teaspoon Red chili powder (Adjust to taste)
• 1 teaspoon Ground ginger
• 1 teaspoon Ground garlic or garlic paste
• 0.5 teaspoon Ground coriander
• 0.5 teaspoon Ground cumin seed
• 1.5 teaspoons Salt (Or to taste)
• 1.5 cups Water (For simmering)

Instructions

1. 1Divide the duck into pieces as you would a chicken, cutting into 8-10 portions (2 breasts, 2 thighs, 2 drumsticks, 2 wings, and back portions if desired). Pat dry with paper towels.
2. 2Heat the oil or ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown.
3. 3Add the turmeric, chili powder, ground ginger, ground garlic, ground coriander, ground cumin, and salt to the fried onions. Stir well and cook for 1-2 minutes until fragrant.
4. 4Add the chopped tomatoes to the pot and cook, stirring occasionally, until they break down and become soft and the oil begins to separate from the masala.
5. 5Add the duck pieces to the pot and turn them in the masala mixture, coating all sides. Cook for 5-7 minutes, turning occasionally, until the duck pieces are lightly browned.
6. 6Add the water to the pot and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 45-60 minutes, or until the duck is perfectly tender. Check occasionally and add more water if needed to prevent sticking. Duck requires longer cooking time than chicken due to its denser meat.
7. 7Once the duck is tender and the gravy has thickened to desired consistency, taste and adjust salt if needed. If the gravy is too thin, simmer uncovered for a few more minutes. If too thick, add a splash of water. Serve hot with rice or bread.