Pan- Fried Duck (Tareko Haas ko maasu)

Posted On December ,

4    Duck Thigh Pieces
11 cloves     Garlic
1 (1/2 inch) piece     Fresh Ginger
1 stick     Cinnamon
1 tbsp     Salt
1/2 tsp    Coriander Seeds
1/3 tsp     Whole Black Peppercorns
1/8 tsp     Szechwan Pepper
2     Bay Leaves
4     Whole Cloves
1 1/2 tbsp    Vegetable Oil
3/4 tsp     Garam Masala
1/3 tsp     Ground Turmeric
1/3 tsp     Chilli Powder
1 pinch     Fenugreek Seed
8     Cherry Tomatoes
Few     Coriander Leaves
Handful of cabbage, red onion and cucumber julienne for salad

Put duck in shallow pan with three garlic, ginger, cinnamon, half tablespoon salt, coriander, black peppercorn, Szechwan pepper, bay leaves, cloves and water to cover.
Boil it, and simmer in medium- low heat, about 35 minutes.
Taking out the duck, discard spices.
Heat the oil in a pan, fry the meats, adding garam masala, turmeric, salt, chilli powder untill browned and crispy.
Heat the oil in another small pan, fry fenugreek seed to slight black in colour, discard it, and then fry remaining garlic and cherry tomatoes.
For plating the dish, place half handful of salad in middle of plate, put 2 duck pieces at top, around with fried cherry tomatoes and fried garlic, and sprinkle fried fenugreek seed around the place.