Indian Take Away Style Duck Vindaloo

Duck Vindaloo
1 chefs soons oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1 chef spoons of pre-made onion paste
1 TBS garlic / ginger paste
1 TBS watered down tomato paste 1 tsp salt
1/2 chefs spoon of mix powder
1/2 chefs spoon chilli powder ( or more if preferred)
1 tsp Garam Masala
2 cut up Duck breasts, pre cooked (for quick re-cooking). Skin removed as it is too fatty.
1 tsp methi (dried fenugreek leaves)
1 TBS fresh coriander
2 ladles of base gravy
1 TBS vinegar ( I use balsamic for the flavour of it)


Fairly straight forward. Heat oil. Add mustard and fenugreek seeds fry for a few seconds. Add the onion paste and cook out. Add the garlic / ginger paste, cook out. Add tomato paste cook out. Add salt and mix powder cook out (well) Add garam masala and duck. Add methi and gravy. Cook until the duck is properly reheated. Add coriander and then vinegar and stir well in until flavours marry. Let the base gravy reduce slightly and serve