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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Vindaloo is a fragrant, spicy Indian meal. Great with pork, even more fabulous with duck. Duck Vindaloo takes a bit of prep work, but then can be ignored while it slowly simmers to perfection. Ingredients:
1 whole duck, breasts removed |
2-3 tb. vindaloo seasoning, divided |
buy on the net from penzy's |
2 medium onions, finely chopped |
4 medium potatoes, peeled, cut into 3/4' cubes |
1 tsp. kosher salt |
2 cups water with 3/4 cup white vinegar (or 3 cups red wine) |
1/2 tsp. cayenne pepper (or a fresh hot pepper) |
Directions:
1. Preheat oven to 375°.
2. Wash duck, pat dry.
3. Remove giblets and neck, discard or save for other dishes.
4. Carefully remove the duck breast with a sharp knife,
5. Rub the duck all over with 1 TB. VINDALOO SEASONING.
6. Roast for one hour.
7. After roasting, disjoint the duck-basically cut it into a few pieces so it'll fit into a soup pot, and cover with water and vinegar or red wine. Place the pot on low to simmer.
8. Using 1-2 TB. duck fat from the roasting pan, saute the chopped onions.
9. After about 5 minutes cooking time, add another 1-2 TB. VINDALOO SEASONING, depending on how hot you like it, to the pan with the onions.
10. Stir and cook a minute or two, then add the seasoned onions to the pot.
11. Simmer away for a few hours, then pull out the duck pieces.
12. Let them cool a bit, then remove all the meat from the skin and bones.
13. Discard the skin and bones and put the meat back in the pot. Refrigerate overnight.
14. In the morning or a few hours before serving time, remove the layer of fat from the top of the pot and discard.
15. Put the pot on to simmer.
16. Add potatoes and salt, to the pot for the final hour of cooking time. Adjust heat with CAYENNE or other hot peppers (fresh jalapenos work well).
17. Simmer uncovered over low heat until potatoes are very tender and the liquid has reduced to a thick, glossy sauce
18. Serve with white or saffron rice.
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