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LOCATION: Recipes >> Indian >> Vindaloo 02

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South: Goanese Fiery Duck Curry in Vindaloo Sauce

6 to 10 dried red chiles, stemmed and broken
1/2 c distilled white vinegar
4 garlic cloves, peeled
1 half-inch piece peeled fresh ginger
2 ts ground cumin
2 ts ground coriander
1/2 ts ground cinnamon
4 lb duck or Cornish hens, quartered and skinned
2 tb mild vegetable oil
1 ts salt, or to taste
1 c water
2 ts sugar
2 tb minced cilantro or parsley

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.

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