Bounjal Duck

2 lb Duck

2 tbsp garmasala

3 clove garlic-chopped

1/2 of whole onion-chopped

2 tbsp scallions-chopped

3 tsp tomato paste

2 tbsp  cassreep

Dash of dry thyme (About 1/2 tsp)

1 tsp ginger-chopped

1 tsp ground geera-roasted

salt and pepper to taste

3 whole cloves

1 tbsp oil

Chop duck into chunks and steam the fat out of the duck. Blend Garlic and Pepper together.

Heat oil in a pot, add duck and fry for a few minutes, add cassreep and cooked for a few minutes, then add the remaining ingredients and cover duck with boiling water.

***Cook on very slow heat until duck is soft.

If duck is still hard, add more water and cook until the duck is soft.

You can also pressure the duck for faster cooking.