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Name: Fiery Duck Curry in Vindaloo Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/2 c Distilled white vinegar; 1 Half-inch piece peeled fresh; 2 ts Ground coriander; 4 lb Duck; quartered and skinned; 6 Dried red chiles; stemmed; Stephen Ceideburg; 2 tb Mild vegetable oil; 1 ts Salt or adjust amount to taste; 4 Cloves garlic; peeled; 1 c Water; 2 tb Minced cilantro or parsley; 2 ts Ground cumin; 1/2 ts Ground cinnamon; 2 ts Sugar

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INGREDIENTS

1/2 c Distilled white vinegar
1 Half-inch piece peeled fresh
2 ts Ground coriander
4 lb Duck; quartered and skinned
6 Dried red chiles; stemmed
Stephen Ceideburg
2 tb Mild vegetable oil
1 ts Salt ; or adjust amount to taste
4 Cloves garlic; peeled
1 c Water
2 tb Minced cilantro or parsley
2 ts Ground cumin
1/2 ts Ground cinnamon
2 ts Sugar

INSTRUCTIONS

From: joell@jolt.mpx.com.au (Joell Abbott) Date: 9 Sep 1995 20:53:10 -0600 Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the technique 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. 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. Internet posting 8/95 by joell.mpx.com.au REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Fiery Duck Curry in Vindaloo Sauce

1/2 c Distilled white vinegar
1 Half-inch piece peeled fresh
2 ts Ground coriander
4 lb Duck; quartered and skinned
6 Dried red chiles; stemmed
 Stephen Ceideburg
2 tb Mild vegetable oil
1 ts Salt or adjust amount to taste
4 Cloves garlic; peeled
1 c Water
2 tb Minced cilantro or parsley
2 ts Ground cumin
1/2 ts Ground cinnamon
2 ts Sugar

From: joell@jolt.mpx.com.au (Joell Abbott)    Date: 9 Sep 1995 20:53:10 -0600  Goa has developed its own cuisine and vindaloo is one of its main  creations. Two important features of vindaloo are the technique 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.    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.  Internet  posting 8/95 by joell.mpx.com.au    REC.FOOD.RECIPES ARCHIVES    /MISC    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (531g)
Recipe Makes: 4 Servings

Calories: 109
Calories from Fat: 71 (65%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 6.3mg		0 %
Potassium 81.7mg		2 %
Total Carbohydrate 9.4g		3 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 7.9g
Protein 0.8g		1 %
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Calories per serving: 109

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