South Goanese Fiery Duck Curry in Vindaloo Sauce
Yield
4 servingsPrep
30 minCook
2 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | x |
red chili peppers
dried, stemmed, broken |
*
|
| ½ | cup |
white vinegar
distilled |
|
| 4 | each |
garlic cloves
peeled |
|
| ½ | piece |
ginger
fresh, peeled |
*
|
| 2 | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
coriander
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 4 | pounds |
duck
quartered, skinned |
|
| 2 | tablespoons |
vegetable oil
mild |
|
| 1 | teaspoon |
salt
or to taste |
|
| 1 | cup |
water
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | tablespoons |
cilantro
minced, (or parsley) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | x |
red chili peppers
dried, stemmed, broken |
*
|
| 118 | ml |
white vinegar
distilled |
|
| 4 | each |
garlic cloves
peeled |
|
| 0.5 | piece |
ginger
fresh, peeled |
*
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
coriander
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.8 | kg |
duck
quartered, skinned |
|
| 3E+1 | ml |
vegetable oil
mild |
|
| 5 | ml |
salt
or to taste |
|
| 237 | ml |
water
|
|
| 1E+1 | ml |
sugar
|
|
| 3E+1 | ml |
cilantro
minced, (or parsley) |
|
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.
Serves 4 to 6.
