South, goanese fiery duck curry in vindaloo sauce (batakh

4 servings

Ingredients

Quantity Ingredient
6 Dried red chiles -- stemmed
Broken
½ cup Distilled white vinegar
4 Garlic cloves -- peeled
½ Piece peeled fresh ginger
2 teaspoons Ground cumin
2 teaspoons Ground coriander
½ teaspoon Ground cinnamon
4-pound duck -- quartered
Skinned
2 tablespoons Mild vegetable oil
1 teaspoon Salt -- or to taste
1 cup Water
2 teaspoons Sugar
2 tablespoons Minced cilantro or @parsley

Directions

~----INSTRUCTIONS-----

Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the tech- nique 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 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. 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.

Submitted By STEPHEN CEIDEBURG MSG#: 3841 Recipe By :

From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (

Related recipes