Duck Legs Braised with Little Onions

Kanda Ma Batak

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

Next to vindaloo, this used to be the most requested duck dish in my mother’s house. Sometimes it was made hot, sour, and sweet, but I liked it best as a mild, simple braise with whole onions. In our house, it gets made with onions and little turnips when they’re in season. A little Madeira or Amontillado at the end can point up the sweetness of the whole onions.

Serve with plain farro or my husband’s three-grain mixture of barley, brown rice, and wild rice all cooked together for 4