Yield: 4 servings
Wash the duck well and cut into 8 joints. Heat the ghee in a heavy saucepan. Fry the joints until they are sealed on all sides. Lift out with a slotted spoon and put to one side. Peel and thinly slice the onions and garlic and fry until they begin to soften. Crumble in the dried red chillies, cloves and cardamoms and continue to fry for a further minute. Add the turmeric, coriander seeds, cumin seeds, poppy seeds and black pepper. Stir for a further few minutes and add the vinegar, salt and stock. Bring to the boil and add the duck pieces. Continue to simmer gently for 1 hour. Top and tail the chillies and chop into 0.5 cm pieces. Add to the saucepan together with the desiccated coconut. Cook for a further 10-15 minutes until the duck is tender.