Vindaloo is typically the hottest of curries, but the spices here mitigate the heat. Found in specialty markets, fenugreek seed, with its mildly bitter and sweet flavors, plays a prominent role in southern Asian cooking. Vindaloo can be made up to 2 days ahead and refrigerated. To reheat, place over medium-low heat and stir often.
2 teaspoons cumin seeds
2 teaspoons mustard seeds
1/2 teaspoon black peppercorns
1/2 teaspoon fenugreek seeds
2 teaspoons minced peeled fresh ginger
2 teaspoons minced fresh garlic
1 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1/3 cup white wine vinegar
2 pounds skinless, boneless duck breast halves
1 teaspoon vegetable oil
1 1/2 cups minced fresh onion
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 cup water
3 tablespoons tomato paste
2 teaspoons kosher salt
1 pound small red potatoes, cut into 1-inch pieces
1 teaspoon sugar
How to Make It
Combine first 4 ingredients in a spice grinder; process until powdered. Place in a small bowl; stir in ginger, garlic, red pepper, and cinnamon. Add the vinegar, stirring until combined. Place vinegar mixture and duck in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or overnight.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 6 minutes or until browned. Add coriander and turmeric; sauté 1 minute.
Add duck to pan; cook 3 minutes on each side. Stir in water, tomato paste, salt, and potatoes, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until duck is done and potatoes are tender. Remove from heat. Remove duck from pan; cut duck diagonally into 1/2-inch-wide slices. Add sugar to pan; stir to combine. Return duck to pan; stir to combine.