Duck Curry in Vindaloo Sauce

Recipe by
Total Time:
3-4 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

  • 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.
  • 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 (approximately 1 hour).
  • Skim off all fat.
  • Transfer duck to a heated platter, pour sauce over it, and garnish with minced cilantro.

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