Goanese Fiery Duck Curry in
Time to Prepare
Number of Servings
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
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.
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.