Poora Haah

Clean the duck thoroughly under running water and pat dry with cloth. Cut the duck into medium pieces, removing excess skin and fat where possible.

Soak the bread slices in water for 2-3 minutes, then squeeze out excess water and crumble into a bowl. Mix the crumbled bread with the egg, half of the chopped onion, salt, and black pepper powder until well combined.

Grind the coriander leaves into a fine paste and add to the bread mixture. Divide the mixture into 4 equal portions and shape each into a round patty.

Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, shallow-fry the bread patties until golden brown on both sides, then remove and set aside on a plate.

In the same oil, add the duck pieces in batches and fry until the skin turns golden and some fat is rendered, approximately 8-10 minutes per batch. Remove the duck and set aside.

Add the remaining chopped onion and green chillies to the oil and cook until the onion softens, about 3-4 minutes. Stir occasionally to prevent sticking.

Return the duck pieces to the pot and stir to coat well with the oil and spices. Add the chilli powder, vinegar, and lime juice, mixing thoroughly.

Add the cubed potato to the duck and stir well. Pour enough water to just cover the duck and potatoes, then bring to a boil.

Reduce heat to low, cover the pot partially, and simmer for 40-45 minutes until the duck is tender and the potatoes are cooked through. Stir occasionally and adjust salt to taste.

Gently place the fried bread patties on top of the simmering duck curry, nestling them among the pieces. Continue simmering uncovered for 8-10 minutes to allow the patties to absorb some of the flavors.

Remove from heat and garnish with the chopped green spring onions. Check seasoning and adjust lime juice or salt if needed before serving.