Goan Duck Vindaloo in Hot-and-Sour Cayenne Sauce

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

Preparation

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.