Fiery Duck Curry in Vindaloo Sauce

Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the technique of marinating meat in vinegar and the use of fiery spices. Although the number of chiles has been reduced, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck.

3 hours Prep: 20 minutes Cook: 1 hours

1001 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

6	Dried	dried red chiles	stemmed and broken
1/2	cup	white vinegar
4	each	garlic cloves
1	piece	ginger	fresh, peeled
2	teaspoons	cumin	ground
2	teaspoons	coriander	ground
1/2	teaspoon	cinnamon	ground
4	pounds	duck	quartered and skinned
2	tablespoons	vegetable oil	mild
1	teaspoon	salt	or to taste
1	cup	water
2	teaspoons	sugar
2	tablespoons	cilantro	or parsley, mince

Directions

Soak chiles in vinegar for 15 minutes.

Add garlic and ginger and blend into a puree. Scrape mixture into a small bowl. Add cumin, coriander and cinnamon and mix thoroughly.

Coat duck pieces well with spice paste.

Cover and refrigerate for at least 2 hours.

Heat oil in a large Dutch oven over medium-high heat.

Add duck pieces and brown on all sides.

Add salt, water, sugar and any remaining spice puree.

Bring to a boil.

Cover and simmer, stirring occasionally, until duck is tender, about 1 hour.

Skim off all fat. Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro.

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Nutrition Facts

Serving Size 564g

Amount per Serving

Calories 1001 52% of calories from fat

	% Daily Value*
Total Fat 58.0g	89%
Saturated Fat 20.0g	99%
Trans Fat 0.0g
Cholesterol 404mg	135%
Sodium 891mg	37%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	3%
Sugars 2.0g
Protein 107.0g	215%

Vitamin A	7%		Vitamin C	5%
Calcium	9%		Iron	74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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