Ingredients:

* 3 tbsp Salt
* 4 Bay Leaves
* 115 gms Sugar
* Juice of 5 Lemons
* 5 tbsp Vegetable Oil
* 50 gms Chilli Powder
* 50 gms Garam Masala
* 50 gms Garlic, crushed
* 300 ml Pickling Vinegar
* 8 Onions, finely chopped
* 115 gms Ginger, shredded
* 1.5 kg Duck, jointed and skinned

Method:

1. Place the duck, bay leaves and salt in a large pan and cover with cold water. Bring to the boil then simmer for 30-45 minutes, or until the duck is fully cooked. Remove the pieces of duck and keep warm. Reserve the liquid as a base for stock or soups.
2. In a large pan, heat the oil and lemon juice until it reaches smoking point. add the onions, garlic and chilli powder and fry the onions until they are golden brown.
3. Add the vinegar, ginger and sugar and simmer until the oil has separated from the masala.
4. Return the duck to the pan and add the garam masala. Mix well, then reheat until the masala clings to the pieces of duck, and the sauce is thick.
5. Adjust the seasoning if necessary. If you prefer a thinner sauce, add a little of the reserved stock.