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.
Yield
6 servingsPrep
20 minCook
1 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | Dried |
dried red chiles
stemmed and broken |
* |
| ½ | cup |
white vinegar
|
|
| 4 | each |
garlic cloves
|
|
| 1 | piece |
ginger
fresh, peeled |
*
|
| 2 | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
coriander
ground |
|
| ½ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | Dried |
dried red chiles
stemmed and broken |
* |
| 118 | ml |
white vinegar
|
|
| 4 | each |
garlic cloves
|
|
| 1 | piece |
ginger
fresh, peeled |
*
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
coriander
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.8 | kg |
duck
quartered and skinned |
|
| 3E+1 | ml |
vegetable oil
mild |
|
| 5 | ml |
salt
or to taste |
|
| 237 | ml |
water
|
|
| 1E+1 | ml |
sugar
|
|
| 3E+1 | ml |
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.
