Goan Duck Vindaloo in Hot-and-Sour Cayenne Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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