South Goanese Fiery Duck Curry In Vindaloo Sauce

Recipe: South Goanese Fiery Duck Curry In Vindaloo Sauce

Ingredients :

  • 6 Dried red chiles, stemmed -and broken
  • 1/2 c Distilled white vinegar
  • 4 Garlic cloves, peeled
  • 1 Half-inch piece peeled fresh -ginger
  • 2 ts Ground cumin
  • 2 ts Ground coriander
  • 1/2 ts Ground cinnamon
  • 4 lb Duck, quartered and skinned
  • 2 tb Mild vegetable oil
  • 1 ts Salt, or to taste
  • 1 c Water
  • 2 ts Sugar
  • 2 tb Minced cilantro or parsley

Instructions :

  1. 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.
  2. 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.
  3. 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.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Indian (Northern)

My rating: 5 stars:  ★★★★★ 1 review(s)