Duck Oriental

Ingredients

1 domestic duck (4-5 pounds)
1/2 cup Roberts Natural Yogurt
2 teaspoons salt
1/4 teaspoon (scant) powdered saffron
2 medium onions, finely chopped
5 cloves garlic, chopped
2 tablespoons Roberts Butter
1 tablespoon freshly grated ginger root
1/2 teaspoon chili powder
2 bay leaves
3 cups boiling water
2 tablespoons grated unsweetened coconut
4 slices onion

Preparation

Cut duck into serving-size pieces. Coat duck with a mixture of yogurt, salt and saffron; allow to stand 1 hour. Saute chopped onion and garlic in butter until golden brown; add ginger root, chili powder, bay leaves and duck. Cook for 15 to 20 minutes, or until duck is browned. Remove excess fat and add boiling water. Cover and cook over low heat for 20 minutes. Add grated coconut; cover and cook for 25 minutes, basting occasionally. Add onion slices and continue cooking 15 minutes.

Yield: 4 servings