Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Fiery Duck Curry in Vindaloo Sauce

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

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 servings

Prep

20 min

Cook

1 hrs

Ready

3 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
6 Dried dried red chiles
stemmed and broken
*
½ cup white vinegar
Camera
4 each garlic cloves
Camera
1 piece ginger
fresh, peeled
* Camera
2 teaspoons cumin
ground
Camera
2 teaspoons coriander
ground
Camera
½ teaspoon cinnamon
ground
Camera
4 pounds duck
quartered and skinned
Camera
2 tablespoons vegetable oil
mild
Camera
1 teaspoon salt
or to taste
Camera
1 cup water
Camera
2 teaspoons sugar
Camera
2 tablespoons cilantro
or parsley, mince
Camera

Ingredients

Amount Measure Ingredient Features
6 Dried dried red chiles
stemmed and broken
*
118 ml white vinegar
Camera
4 each garlic cloves
Camera
1 piece ginger
fresh, peeled
* Camera
1E+1 ml cumin
ground
Camera
1E+1 ml coriander
ground
Camera
2.5 ml cinnamon
ground
Camera
1.8 kg duck
quartered and skinned
Camera
3E+1 ml vegetable oil
mild
Camera
5 ml salt
or to taste
Camera
237 ml water
Camera
1E+1 ml sugar
Camera
3E+1 ml cilantro
or parsley, mince
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 564g (19.9 oz)
Amount per Serving
Calories 100152% from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 404mg 135%
Sodium 891mg 37%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 215g
Vitamin A 7% Vitamin C 5%
Calcium 9% Iron 74%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe