Goanese Fiery Duck Curry in

Goanese Fiery Duck Curry in
Vindaloo Sauce

Recipe ID
49

CurryType
Vindaloo

Strength
Very Hot

Recipe Description

Difficulty
Moderate

Source
Stephen Ceideburg

Vegetarian
No

Vegan
No

Time to Prepare
Unspecified

TimeToCook
Unspecified

Number of Servings

Ingredients
6 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, 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

Instructions
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 wellwith 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.

Notes
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.

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