Duck Vindaloo
Hot and spicy duck curry
Ingredients
- 1 no Whole duck as much fat and skin removed as possible, if feeding a crowd, use 2 ducks
- 1 1/4 cups Coconut oil
- 2 small Cinnamon sticks Karugapatta
- 1 tsp Black mustard seeds
- 10 nos Curry leaves
- 4 nos Cardamom whole, Elakka
- 6 nos Cloves Grambu
- 1 no Red onion diced, large
- 6 nos Chilies
- 1 1/2 tbsp Garlic minced
- 1 1/2 tbsp Ginger minced
- 1 can Tomato sauce Tomato(whole) - 2 nos (chopped)
- 1 tsp Pepper
- 1/2 tsp Turmeric powder
- 3 tsp Ground black pepper
- 2 tsp Ground coriander seeds
- 1/4 cup Cider vinegar
- 1 can Coconut milk
- 1 tbsp Garam masala
- Salt As required
- Coriander leaves for garnishing
Instructions
- Clean and remove skin and fat from duck.
- Cut into manageable sized pieces and place in fridge until needed.
- Chop onion and chillies, place in a bowl, together, and set aside.
- Heat oil until hot in a pan.
- When the mustard seeds begin to splutter, add curry leaves.
- Allow the oil to absorb the flavor for a minute or so, but do not burn the spices or leaves.
- Add the onion and green chillies, sprinkle with salt and allow to cook until the onions turn light and golden in color which can take up to 20 mins.
- When the onions are ready, add the turmeric, black pepper and coriander.
- Cook the spices, while continuously stirring until fragrant, but be careful to not burn the spices.
- Cook until the oil begins to separate from the mixture.
- Using a wooden spoon, push the mixture to one side of the pan, add duck pieces so that they are in direct contact with your pan so they can sear.
- Turn the meat pieces over and sprinkle with the cider vinegar, cooking for 5 additional mins.
- :- If needed, add a few ounces of water to loosen up the sauce.
- Bring the dish to a boil, then lower and simmer for no less than 30 mins, stirring as to prevent sticking to the bottom.
- Taste for flavor and add salt as needed as well as 1 tbsp of garam masala (adjust to your own tastes).
- Taste and allow cooking for about 5 additional mins.
- Garnish with cilantro.
- :- Serve with white, boiled rice.
Tried this recipe?Let us know how it was!
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