Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
6 Dried red chiles, stemmed
-and broken
1/2 c Distilled white vinegar
4 Garlic cloves, peeled
1 Half-inch piece peeled fresh
-ginger
2 ts Ground cumin
2 ts Ground coriander
1/2 ts Ground cinnamon
4 lb Duck, quartered and skinned
2 tb Mild vegetable oil
1 ts Salt, or to taste
1 c Water
2 ts Sugar
2 tb Minced cilantro or parsley

Goa has developed its own cuisine and vindaloo is one of its main
creations. Two important features of vindaloo are the technique 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.

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.

Browse by categories