South: Goanese Fiery Duck Curry in Vindaloo Sauce

South: Goanese Fiery Duck Curry in Vindaloo Sauce


  • 6 to 10 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 pounds duck or Cornish hens, 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


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.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Reader Faves

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Indian Recipes"

Indian Recipes

Browse our collection of authentic Indian recipes, including chicken vindaloo and duck curry, as well as many vegetarian dishes and desserts. Whether you are seeking a challenge or looking for a quick and easy Indian recipe, you will find it here!

  • <
  • >

There are no records

Close Window