-
Cut the duck
into serving pieces.
-
Remove stalks
and seeds from dried chilies and soak in vinegar for 5-10 minutes.
-
Put chilies,
vinegar, garlic and ginger into container of electric blender and blend
until smooth.
-
Scrape
mixture out of blender into a large bowl and mix in the ground spices.
-
Add pieces of
duck washed and well dried on paper towels, and turn them over in the
mixture until they are well coated.
-
Cover and
leave for 2 hours at room temperature or overnight in the refrigerator.
-
In a large
pan, heat the ghee or oil and fry the pieces of duck lightly.
-
Add salt and
a little hot water together with any marinade left.
-
Cover and
simmer on very low heat until duck is tender, not sticky or burnt.
-
Add more
water if necessary during cooking.
-
At end of
cooking time, stir in sugar.
-
Serve with
rice.