Vindaloo duck

Garlic peel and finely chop. Ginger peel and finely chop. Clean pepper and cut into pieces. In the food processor or mortar, mix garlic, pepper and ginger with cumin, ground coriander, cardamom and 2 tablespoons of vinegar to paste. Remove fat from duck breast fillet. Cut the meat into cubes of approx. 21/2 cm. Combine meat and herb paste in a bowl. Cover in marinated meat for at least 2 hours. Peel onions and cut into strips in length.

Heat oil in wok or pan. Onions shovel browning in about 5 minutes. Add meat with pasta and bake for about 5 minutes. Add the rest of vinegar and 1 dl of water and bring to boil. Stew the meat gently for about 10 minutes. Vindaloo season with salt. Serve with rice and vegetable dishes.