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Photography: Randy Mayor; Styling: Jan Gautro Photo by: Photography: Randy Mayor; Styling: Jan Gautro

Goan Duck Vindaloo in Hot-and-Sour Cayenne Sauce

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.

Cooking Light NOVEMBER 2003

  • Yield: 6 servings (serving size: about 3 ounces duck and about 1/3 cup potatoes)

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

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.

Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 25%
  • Fat: 6.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 25g
  • Carbohydrate: 14.1g
  • Fiber: 2.6g
  • Cholesterol: 87mg
  • Iron: 6.4mg
  • Sodium: 546mg
  • Calcium: 34mg
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Goan Duck Vindaloo in Hot-and-Sour Cayenne Sauce recipe

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