Cooking Duck Dopiaza

Found some really fresh duck at the Chinese store,

And decided to cook something different this time.

I remember eating a Chicken Dopiaza that Anna made years ago.

Dopiaza in Persian means "two onions"

This is originally an Afghan dish. 

Here is my version. 

Let's call it Duck Dopiaza!

We need 4 large onions,

grind 1 of them into a paste (in the white dish below)

cut 2 into quarters,

and chop 1 finely.

Fry these 3 and keep them aside.

Also chop 2 tomatoes, 

and 8 small potatoes

Grind whole fresh spices - 

8 green cardamoms, 3 tablespoons of black pepper, 

4 dried red chillies, 10 cloves,

1 inch cinnamon

Stir-fry the onion paste, 

when brown, 

add fresh ground ginger and garlic,

when brown, 

add the ground spices,

keep stirring to prevent sticking,

add the tomatoes

Add the duck 
already cut, washed and drained. 
(I buy the duck whole and prefer to do the cutting myself)

Keep stirring,

add salt, a teaspoon of sugar,

butter, and a cup of yogurt (see below)

Keep shut, and cook till the duck is cooked,

then add the potatoes, 

and cook till the potatoes are cooked!

Add the fried onions, and mix well, cook for 2 minutes, 

turn off the heat and leave shut.

Serve after 20 minutes with naan or rice, 

or whatever you like!

Here's my spicy duck curry recipe