Recipe Cottage


LOCATION: Recipes >> Indian >> Vindaloo 02

Print this Recipe    Vindaloo 02

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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.