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Duck Curry in Vindaloo Sauce Recipe

Duck Curry in Vindaloo Sauce is a popular Indian Side Dish
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 2kg - 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 - ginger, peeled
  • 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)
  • How to Make Duck Curry in Vindaloo Sauce:

    1. For marinade:
    2. 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.
    3. Coat duck pieces well with marinade. Cover and refrigerate for at least 2 hours.
    4. Heat oil in a large oven over medium-high heat.
    5. Add duck pieces and brown on all sides.
    6. Add salt, water, sugar, and any remaining spice puree.
    7. Bring to a boil.
    8. Cover and simmer, stirring occasionally, until duck is tender (approximately 1 hour).
    9. Skim off all fat.
    10. Transfer duck to a heated platter, pour sauce over it, and garnish with minced cilantro.





     

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