DUCK BUFFARD

This is a very old recipe for Duck Buffard. Duck Buffard was always prepared for Breakfast on Christmas Day in KGF.

1 whole duck (dressed) about 1 ½ kg in weight jointed and cut into 6 or 8 big pieces

1 large cabbage cut into quarters

2 carrots cut into slices

2 potatoes peeled and cut into quarters

1 teaspoon turmeric powder

Salt to taste

4 large onions sliced

6 green chilies slit lengthwise

1 teaspoon crushed garlic

1 teaspoon chopped ginger  

½ cup vinegar

3 tablespoons oil      

1 teaspoon spice powder

2 teaspoons chilly powder

1 teaspoon pepper powder

2 Bay leaves

1 teaspoon cumin powder

1 teaspoon pepper corns

Take a large pan and cover the bottom with the cabbage. Add the duck and all the other ingredients.  Add 4 cups of water. Cover the pan and cook first on high heat then simmer on low heat for about an hour till the duck is well cooked and it gives out a nice aroma. Serve hot with bread or Rolls.

Note:  knollkol, cauliflower, carrot, radish, turnip, potato or any other vegetables could be made use of  if desired.