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  Recipe Home » Poultry » FIERY DUCK CURRY IN VINDALOO SAUCE
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  FIERY DUCK CURRY IN VINDALOO SAUCE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 327
Ingredients:
6 dried red chilies, stemmed and broken
1/2 C. died white vinegar
4 garlic cloves, peeled
1/2 piece peeled fresh ginger
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp. ground cinnamon
4-lb. duck, quartered and skinned
2 Tbls. mild vegetable oil
1 tsp. salt, or to taste
1 C. water
2 tsp. sugar
2 Tbls. minced cilantro or parsley
Instructions:
Soak chilies 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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