South Goanese Fiery Duck Curry In Vindaloo S

Ingredients

6 dried red chiles, stemmed and broke, n 1/2 cup distilled 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 1 a 4-pound duck, quartered and skinn, ed 2 tbsp mild vegetable oil 1 tsp salt, or to taste 1 cup water 2 tsp sugar 2 tbsp minced cilantro or @parsley - INSTRUCTIONS	Advertisements

Preparation
 
Goa has developed its own cuisine and vindaloo is one of its main
creations. Two important features of vindaloo are the tech- nique 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 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. Serves 4
to 6. 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.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.

Submitted By STEPHEN CEIDEBURG MSG#: 3841

 

 
Servings: 4

 

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