Badhak buffado

Badhak buffado

Spiced duck with cabbage and potatoes

By
From
The Complete Asian Cookbook
Serves
4-5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2.5kg whole duck
2 tablespoons oil
1 large onion, sliced
4 whole cloves
4 cardamom pods
1 stick cinnamon
1 teaspoon fresh ginger, finely grated
1 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
2 teaspoons ground coriander
2 fresh red or green chillies
2 teaspoons salt
2 tablespoons vinegar
4 potatoes, peeled
1/2 head cabbage, cut into wedges
150g fresh or frozen peas

Method

  1. Wash the duck and pat dry with paper towel. Cut the duck into serving pieces.
  2. Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and whole spices and cook until the onion is golden. Add the ginger, turmeric, pepper and coriander and cook for a further 1–2 minutes, then add the duck and cook, turning often, until the duck is lightly browned all over.
  3. Add the whole chillies to the pan (seed them if a less hot flavour is preferred), with the salt, vinegar and 500 ml hot water. Cover and simmer for 45 minutes, or until the duck is almost tender, skimming the surface occasionally to remove any excess fat. Add the potatoes and cook for 10 minutes, then add the cabbage and cook for a further 10 minutes. Finally, add the peas, adjust the seasoning if necessary, cover, and cook until the peas are done. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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