South, Goanese Fiery Duck Curry in Vindaloo Sauce (Batakh
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Yield: 4 Servings Ready in 1 hours
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|1/2 Piece peeled fresh ginger|
|1/2 cDistilled white vinegar|
|1/2 tsGround cinnamon|
|2 tsGround coriander|
|6 Dried red chiles -- stemmed|
|4 4-pound duck -- quartered|
|1 tsSalt -- or to taste|
|2 tbMinced cilantro or @parsley|
|2 tbMild vegetable oil|
|2 tsGround cumin|
|4 Garlic cloves -- peeled|
South, Goanese Fiery Duck Curry in Vindaloo Sauce (Batakh Preparation
~----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
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