Syrian Duck Mappas Recipe

Ingredients:
1. Duck (1 kg), cleaned and cut into pieces
2. Coconut milk (1 cup)
3. Onion (1 large), thinly sliced
4. Ginger (1-inch piece), finely chopped
5. Garlic (6-8 cloves), minced
6. Green chilies (2-3), slit
7. Curry leaves (a handful)
8. Coriander powder (1 tablespoon)
9. Red chili powder (1 teaspoon)
10. Turmeric powder (1/2 teaspoon)
11. Garam masala powder (1/2 teaspoon)
12. Mustard seeds (1/2 teaspoon)
13. Cumin seeds (1/2 teaspoon)
14. Fenugreek seeds (1/4 teaspoon)
15. Black pepper powder (1/2 teaspoon)
16. Coconut oil (3 tablespoons)
17. Salt to taste

Instructions:

1. Marinate the duck pieces with turmeric powder, red chili powder, and salt. Let it sit for at least 30 minutes.
2. Heat coconut oil in a large pan or pot. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
3. Add sliced onions, chopped ginger, minced garlic, green chilies, and curry leaves. Sauté until the onions turn golden brown.
4. Add coriander powder and continue sautéing for a couple of minutes until the raw smell disappears.
5. Now, add the marinated duck pieces and brown them on all sides.
6. Pour in the coconut milk and bring it to a gentle simmer. Cover and cook until the duck is tender.
7. Once the duck is cooked, add garam masala powder and black pepper powder. Adjust salt if needed.
8. Allow the mappas to simmer for a few more minutes until the flavors meld together.
9. Garnish with fresh curry leaves and serve the Syrian Duck Mappas hot with steamed rice or bread of your choice.

Enjoy your delicious Syrian Duck Mappas!