Duck Vindaloo

Clean and remove skin and fat from duck.

Cut into manageable sized pieces and place in fridge until needed.

Chop onion and chillies, place in a bowl, together, and set aside.

Mince garlic and ginger, place in a bowl together and set aside until needed.

Heat oil until hot in a pan.

Add black mustard seeds, cinnamon sticks, cardamom and cloves.

When the mustard seeds begin to splutter, add curry leaves.

Allow the oil to absorb the flavor for a minute or so, but do not burn the spices or leaves.

Add the onion and green chillies, sprinkle with salt and allow to cook until the onions turn light and golden in color which can take up to 20 mins.

When the onions are ready, add the turmeric, black pepper and coriander.

Cook the spices, while continuously stirring until fragrant, but be careful to not burn the spices.

Add the ginger and garlic, stir until incorporated and add the tomato sauce.

Cook until the oil begins to separate from the mixture.

Using a wooden spoon, push the mixture to one side of the pan, add duck pieces so that they are in direct contact with your pan so they can sear.

Scoop the tomato and onion mixture over the duck and allow to cook until the pieces are no longer raw on the outside and have developed a nice sear.

Turn the meat pieces over and sprinkle with the cider vinegar, cooking for 5 additional mins.

Add coconut milk to the pot and stir well.

:- If needed, add a few ounces of water to loosen up the sauce.

Bring the dish to a boil, then lower and simmer for no less than 30 mins, stirring as to prevent sticking to the bottom.

Taste for flavor and add salt as needed as well as 1 tbsp of garam masala (adjust to your own tastes).

Taste and allow cooking for about 5 additional mins.

Garnish with cilantro.

:- Serve with white, boiled rice.