Duck Vindaloo

Hot and spicy duck curry

Duck Vindaloo | Pachakam

Duck Vindaloo

Hot and spicy duck curry

Category : Non-Vegetarian, Duck

By geethy sobin

Published On: 17 Dec 2006

Rating: 4
8 Votes, 0 Reviews
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30 Minutes
Served : 4
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Step 1

Clean and remove skin and fat from duck.

Step 2

Cut into manageable sized pieces and place in fridge until needed.

Step 3

Chop onion and chillies, place in a bowl, together, and set aside.

Step 4

Mince garlic and ginger, place in a bowl together and set aside until needed.

Step 5

Heat oil until hot in a pan.

Step 6

Add black mustard seeds, cinnamon sticks, cardamom and cloves.

Step 7

When the mustard seeds begin to splutter, add curry leaves.

Step 8

Allow the oil to absorb the flavor for a minute or so, but do not burn the spices or leaves.

Step 9

Add the onion and green chillies, sprinkle with salt and allow to cook until the onions turn light and golden in color which can take up to 20 mins.

Step 10

When the onions are ready, add the turmeric, black pepper and coriander.

Step 11

Cook the spices, while continuously stirring until fragrant, but be careful to not burn the spices.

Step 12

Add the ginger and garlic, stir until incorporated and add the tomato sauce.

Step 13

Cook until the oil begins to separate from the mixture.

Step 14

Using a wooden spoon, push the mixture to one side of the pan, add duck pieces so that they are in direct contact with your pan so they can sear.

Step 15

Scoop the tomato and onion mixture over the duck and allow to cook until the pieces are no longer raw on the outside and have developed a nice sear.

Step 16

Turn the meat pieces over and sprinkle with the cider vinegar, cooking for 5 additional mins.

Step 17

Add coconut milk to the pot and stir well.

Step 18

:- If needed, add a few ounces of water to loosen up the sauce.

Step 19

Bring the dish to a boil, then lower and simmer for no less than 30 mins, stirring as to prevent sticking to the bottom.

Step 20

Taste for flavor and add salt as needed as well as 1 tbsp of garam masala (adjust to your own tastes).

Step 21

Taste and allow cooking for about 5 additional mins.

Step 22

Garnish with cilantro.

Step 23

:- Serve with white, boiled rice.

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