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Goanese Fiery Duck Curry in Vindaloo Sauce

6 Dried red chiles -- stemmed broken
1/2 c Distilled white vinegar
4 Garlic cloves -- peeled
1/2 Piece peeled fresh ginger
2 ts Ground cumin
2 ts Ground coriander
1/2 ts Ground cinnamon
4-pound duck -- quartered skinned
2 tb Mild vegetable oil
1 ts Salt -- or to taste
1 c Water
2 ts Sugar
2 tb Minced cilantro or parsley


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 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. Serves 4 to 6.


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