Goanese Fiery Duck in Curry

Goanese Fiery Duck in Curry

Ingredients:
6 Dried red chiles, stemmed-and broken
1/2 cup 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 cup Water
2 ts Sugar
2 tb Minced cilantro or parsley

Instructions:

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 chilies, 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.

Notes:
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.