Duck Moile

by Kathleen Morrison

Servings:

INGREDIENTS

1 kg. duck (chicken, beef or tongue may be used instead)
4 lg. onions, finely sliced
2 cloves garlic, finely sliced
4 green chilies
1 inch ginger, finely sliced
2 tbsp. bottled East Indian masala
Vinegar, sugar and salt, to taste

INSTRUCTIONS

Cut and fry duck until golden. Set aside. Fry onions until golden. Add chilies, ginger and garlic and fry well. Add fried duck and hot water and cook until duck is tender. Add bottled masala and let it come to a boil. Add vinegar, salt and sugar to taste. Simmer for five minutes. Sprinkle with two tsp. garam masala (cinnamon, cardamom, clove powder) and simmer for a couple of minutes until the ghee comes to the top.

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