Title: South, Goanese Fiery Duck Curry in Vindaloo Sauce (Batakh
Categories: Indian, Chicken, Poultry
Yield: 4 Servings

6 Dried red chiles -- stemmed
Broken
1/2 c Distilled white vinegar
4 Garlic cloves -- peeled
1/2 Piece peeled fresh ginger
2 ts Ground cumin
2 ts Ground coriander
1/2 ts Ground cinnamon
4-pound duck -- quartered
Skinned
2 tb Mild vegetable oil
1 ts Salt -- or to taste
1 c Water
2 ts Sugar
2 tb Minced cilantro or @parsley

~----INSTRUCTIONS-----

Goa has developed its own cuisine and vindaloo is one of its main
creations. Two important features of vindaloo are the tech- nique 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. Serves 4 to 6. 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.

Submitted By STEPHEN CEIDEBURG MSG#: 3841

Recipe By :

From: Gary Watson Date: Sun, 22 Jan 1995 09:09:32 -0800
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