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Duck Vindaloo
Duck
Non-Vegetarian
Duck Vindaloo
g
By
geethysobin
•
December 17, 2006
Duck Vindaloo
Hot and spicy duck curry
Print Recipe
Pin Recipe
Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Cuisine
Kerala
Servings
4
people
Ingredients
1x
2x
3x
1
no
Whole duck
as much fat and skin removed as possible, if feeding a crowd, use 2 ducks
1 1/4
cups
Coconut oil
2
small
Cinnamon sticks
Karugapatta
1
tsp
Black
mustard seeds
10
nos
Curry leaves
4
nos
Cardamom
whole, Elakka
6
nos
Cloves
Grambu
1
no
Red
onion
diced, large
6
nos
Chilies
1 1/2
tbsp
Garlic
minced
1 1/2
tbsp
Ginger
minced
1
can
Tomato
sauce
Tomato
(whole) - 2 nos (chopped)
1
tsp
Pepper
1/2
tsp
Turmeric powder
3
tsp
Ground black pepper
2
tsp
Ground
coriander seeds
1/4
cup
Cider vinegar
1
can
Coconut
milk
1
tbsp
Garam masala
Salt
As required
Coriander leaves
for garnishing
Instructions
Clean and remove skin and fat from duck.
Cut into manageable sized pieces and place in fridge until needed.
Chop
onion
and chillies, place in a bowl, together, and set aside.
Mince
garlic
and
ginger
, place in a bowl together and set aside until needed.
Heat
oil
until hot in a pan.
Add black
mustard seeds
, cinnamon sticks,
cardamom
and
cloves
.
When the
mustard seeds
begin to splutter, add
curry leaves
.
Allow the
oil
to absorb the flavor for a minute or so, but do not burn the spices or leaves.
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.
When the onions are ready, add the
turmeric
, black pepper and coriander.
Cook the spices, while continuously stirring until fragrant, but be careful to not burn the spices.
Add the
ginger
and
garlic
, stir until incorporated and add the
tomato
sauce.
Cook until the
oil
begins to separate from the mixture.
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.
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.
Turn the meat pieces over and sprinkle with the cider vinegar, cooking for 5 additional mins.
Add
coconut
milk
to the pot and stir well.
:- If needed, add a few ounces of
water
to loosen up the sauce.
Bring the dish to a boil, then lower and simmer for no less than 30 mins, stirring as to prevent sticking to the bottom.
Taste for flavor and add
salt
as needed as well as 1 tbsp of
garam masala
(adjust to your own tastes).
Taste and allow cooking for about 5 additional mins.
Garnish with cilantro.
:- Serve with white, boiled rice.
Tried this recipe?
Let us know
how it was!
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g
written by
geethysobin
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