Sri Lankan Duck

Ingredients

 * 675 gm Duck breast skinned and boned
 * 2 tbl vegetable oil
 * 2 tsp garlic puree
 * 2 tsp ginger puree
 * 6 tbl Onion purse
 * 100 gm creamed coconut chopped
 * 1 tbl vinegar any type
 * 1 tbl brown sugar
 * 1 salt to taste
 * spices (whole):
 * 2 tsp coriander
 * 1 tsp cumin
 * 1 tsp fennel
 * 1/2 tsp fenugreek seed
 * 1 1/2 tsp cassia bark
 * 1/2 tsp clove
 * 1/2 tsp green cardamom.

Directions

 * 1) Preheat oven to 190C/375F/Gas 5.
 * 2) Remove and discard skin from the Duck and dice.
 * 3) Put the Duck in the oven for 10 to 15 minutes. To roast the spices place them on a separate baking tray in the oven at the same time but for 5 minutes only.
 * 4) Grind the spices remove and use liquid from Duck for subsequent frying adding it to the vegetable oil.
 * 5) Fry the garlic for 1 minute then the ginger 1minute and the Onion 3 minutes. Add the spices (2 minutes) the coconut vinegar Sugar salt the Duck and a little water if needed (enough to keep it from sticking later).
 * 6) Put all this into a casserole dish and back into the oven at 190C. Inspect after 20 minutes add stock or more water if dry.
 * 7) Serve after a further 10 to 20 minutes.
 * 8) Robustly aromatic in taste and dark brown in colour.
 * 9) Serves 4