By Alison Pinto
The secret to a good vindaloo are the technique of marinating meat in vinegar and the use of fiery spices. Hen may be substituted for duck.
Ingredients
2 kg Duck, quartered and skinned
6 Dried red chillies, stemmed -and broken
1/2 cup Distilled white vinegar
8-10 Garlic cloves, peeled
1 Half-inch piece peeled fresh -ginger
2 tsp cumin powder
2 tsp coriander powder
1/2 tsp cinnamon powder
2 tbsp vegetable oil
1 tsp Salt, or to taste
1 cup Water
2 tsp Sugar
2 tbsp cilantro or parsley (chopped fine)
For Marinade:
Soak chillies in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. Add cumin, coriander and cinnamon powder and mix thoroughly.
Method:
- Coat duck pieces well with marinade.
- Cover and refrigerate for at least 2 hours.
- Heat oil in a large 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, (approx. 1 hour.)
- Skim off all fat.
- Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro.
Non Veggies Index
