Goanese Fiery Duck Curry in Vindaloo Sauce

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

6 dried red chilies, stemmed and broken
1/2 cup distilled white vinegar
4 cloves garlic, peeled
1 half-inch piece peeled fresh ginger
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp. ground cinnamon
4 lb. duck, quartered and skinned
2 tbsp. mild vegetable oil
1 tsp. salt, or to taste
1 cup water
2 tsp. sugar
2 tbsp. minced cilantro or parsley

INSTRUCTIONS

Soak chiles in vinegar for 15 minutes. Add garlic and ginger and blend into a purée. 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 purée. Bring to a boil. Cover and simmer, stirring occasionally, until duck is tender, approximately 1 hour. Skim off all fat.

Transfer duck to a heated platter; pour sauce over, and garnish with minced cilantro.

CHEF COMMENTS

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 I have reduced the number of chilies, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck. <br />
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Per serving: 335 calories, 36 grams protein, 3 grams carbohydrates, 19 grams fat (7 grams saturated), 135 mg. cholesterol, 455 mg. sodium, 0 grams fiber.

Tagged: duck, indian add tags

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