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.
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