Ingredients
-
3
-
1/2
-
4
-
1
-
2
-
2
-
1/2
-
2
-
40
-
1
-
-
-
-
-
Directions
Duck in Vindaloo Sauce,I found this on Food Geeks.com. The original recipe asked for the duck to be cut into 4-I decided to cut it into 8 (drumstick, thigh and two pieces per breast). Remove the skin from the duck. The recipe calls for 6 dried chillie but used 3 as our diners are a bit sensitive to heat.,EXCELLENT as can be!This was ULTRA healthy!While I am not a big fan of boning my own duck, TRUE!The bones DO add flavour to the sauce too!If you like duck hot and spicy,Than this is also YOUR recipe!
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Steps
|
1
Done
|
Soak Chiles in Vinegar For 15 Minutes. Add Garlic and Ginger and Blend Into a Pure. 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. |
|
2
Done
|
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 Pure. Bring to a Boil. Cover and Simmer, Stirring Occasionally, Until Duck Is Tender, Approximately 1 Hour. Skim Off All Fat. |
|
3
Done
|
Transfer Duck to a Heated Platter; Pour Sauce Over, and Garnish With Chopped Coriander. |
