4-5, cinnamon sticks, cardamoms and cloves each, ground into a paste
1/2 cup of tok doi/dahi or plain yoghurt salt as needed
1/2 cup of ghee
soybean oil as needed
1 teaspoon of black pepper powder
1/2 cup of golden and crispy fried onion slices ( peyaj beresta)
Wash the duck and cut it into 4-5 big slices ( breast and legs).
With a fork or knife, make slits through out the flesh of the meat so that the spices can enter well. Mix the slices with ginger-garlic, onion, cumin, cinnamon, cardamom and clove pastes and yoghurt and salt. Marinate for 3-4 hours.
Add the marinated meat slices in a saucepan, and boil the meat with 3-4 cups of water at low heat. When the water dries up and the meat becomes tender, take the saucepan off the heat.
Brush the slices with ghee and grill in an oven at 250 degee Celsius for 20-25 minutes. You can use a griller instead. Regularly turn the sides and brush oil and ghee as well.
Garnish the grilled meat with black pepper powder and fried onions.