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Easy recipe Easy Recipe Sri Lankan Duck

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Easy recipe Easy Recipe Sri Lankan Duck -  about six hundred and seventy-five gm Duck breast skinned and boned about two tbl vegetable oil (Recipes by ingridients <a href="/search/vegetable-oil">vegetable oil</a>) about two tsp garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>) puree (Recipes by ingridients <a href="/search/puree">puree</a>) about two tsp ginger puree (Recipes by ingridients <a href="/search/puree">puree</a>) six tbl Onion purse one hundred gm creamed coconut chopped one tbl vinegar (Recipes by ingridients <a href="/search/vinegar">vinegar</a>) any type one tbl brown sugar (Recipes by ingridients <a href="/search/sugar">sugar</a>) one salt to taste spices (whole): about two tsp coriander (Recipes by ingridients <a href="/search/coriander">coriander</a>) one tsp cumin one tsp fennel one/about two tsp fenugreek (Recipes by ingridients <a href="/search/fenugreek">fenugreek</a>) seed one one/about two tsp cassia bark one/about two tsp clove one/about two tsp green cardamom. Directions Preheat oven to one hundred and ninetyC/three hundred and seventy-fiveF/Gas about five. Remove and discard skin from the Duck and dice. Easy Recipe Sri Lankan Duck. Put the Duck in the oven for ten to about fifteen minutes. To roast the spices place them on a separate baking tray in the oven at the same time but for about five minutes only. Easy Recipe Sri Lankan Duck. Grind the spices remove and use liquid from Duck for subsequent frying adding it to the. vegetable oil (Recipes by ingridients <a href="/search/vegetable-oil">vegetable oil</a>)  Fry the garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>) for one minute then the ginger oneminute and the Onion about three minutes. Add the spices (about two minutes) the coconut vinegar (Recipes by ingridients <a href="/search/vinegar">vinegar</a>) Sugar salt the Duck and a little water if needed (enough to keep it from sticking later). Easy Recipe Sri Lankan Duck. Put all this into a casserole dish and back into the oven at one hundred and ninetyC. Inspect after twenty minutes add stock or more water if dry. Easy Recipe Sri Lankan Duck. Serve after a further ten to twenty minutes. Robustly aromatic in taste and dark brown in colour. Serves about four.

about six hundred and seventy-five gm Duck breast skinned and boned about two tbl vegetable oil (Recipes by ingridients vegetable oil) about two tsp garlic (Recipes by ingridients garlic) puree (Recipes by ingridients puree) about two tsp ginger puree (Recipes by ingridients puree) six tbl Onion purse one hundred gm creamed coconut chopped one tbl vinegar (Recipes by ingridients vinegar) any type one tbl brown sugar (Recipes by ingridients sugar) one salt to taste spices (whole): about two tsp coriander (Recipes by ingridients coriander) one tsp cumin one tsp fennel one/about two tsp fenugreek (Recipes by ingridients fenugreek) seed one one/about two tsp cassia bark one/about two tsp clove one/about two tsp green cardamom. Directions Preheat oven to one hundred and ninetyC/three hundred and seventy-fiveF/Gas about five. Remove and discard skin from the Duck and dice. Easy Recipe Sri Lankan Duck. Put the Duck in the oven for ten to about fifteen minutes. To roast the spices place them on a separate baking tray in the oven at the same time but for about five minutes only. Easy Recipe Sri Lankan Duck. Grind the spices remove and use liquid from Duck for subsequent frying adding it to the. vegetable oil (Recipes by ingridients vegetable oil) Fry the garlic (Recipes by ingridients garlic) for one minute then the ginger oneminute and the Onion about three minutes. Add the spices (about two minutes) the coconut vinegar (Recipes by ingridients vinegar) Sugar salt the Duck and a little water if needed (enough to keep it from sticking later). Easy Recipe Sri Lankan Duck. Put all this into a casserole dish and back into the oven at one hundred and ninetyC. Inspect after twenty minutes add stock or more water if dry. Easy Recipe Sri Lankan Duck. Serve after a further ten to twenty minutes. Robustly aromatic in taste and dark brown in colour. Serves about four.

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