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Goan Duck Vindaloo in Hot-and-Sour Cayenne Sauce

Photography: Randy Mayor; Styling: Jan Gautro
Yield 6 servings (serving size: about 3 ounces duck and about 1/3 cup potatoes)
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.

Ingredients

  • 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

Nutrition Information

  • calories 216
  • caloriesfromfat 25 %
  • fat 6.1 g
  • satfat 1.6 g
  • monofat 1.8 g
  • polyfat 1.1 g
  • protein 25 g
  • carbohydrate 14.1 g
  • fiber 2.6 g
  • cholesterol 87 mg
  • iron 6.4 mg
  • sodium 546 mg
  • calcium 34 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.