Recipe - Fiery Duck Curry In Vindaloo Sauce

Stephen Ceideburg
6 Dried red chiles; stemmed
and broken
One half cup Distilled white vinegar
4 Cloves garlic; peeled
1 Halfinch piece peeled fresh
ginger
2 teaspoon Ground cumin
2 teaspoon Ground coriander
One half teaspoon Ground cinnamon
4 pound Duck; quartered and skinned
2 tablespoon Mild vegetable oil
1 teaspoon Salt; or to taste
1 cup Water
2 teaspoon Sugar
2 tablespoon Minced cilantro or parsley

From: joell@jolt.mpx.com.au (Joell Abbott)

Date: 9 Sep 1995 20:53:10 0600
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 chiles, 4 more may be added if a hotter dish is
desired. Cornish hens may be substituted for duck.

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 mediumhigh 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.

PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g
saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93. Internet
posting 8/95 by joell.mpx.com.au

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