Fiery Duck Curry In Vindaloo Sauce
Ingredients:
- 6 dried red chiles; 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 lbs 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
Preparation:
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.
Servings: 4 to 6Source:
Submitted by: Recipe Group Member
Date:
