South: goanese fiery duck curry in vindaloo s
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South: goanese fiery duck curry in vindaloo s
  Goanese    Duck    Curry    Indian    Poultry  
Last updated 6/12/2012 1:23:46 AM. Recipe ID 57004. Report a problem with this recipe.
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      Title: South: goanese fiery duck curry in vindaloo s
 Categories: Indian, Poultry
      Yield: 4 Servings
 
           Stephen Ceideburg
      6    Dried red chiles, stemmed
           -and broken
    1/2 c  Distilled white vinegar
      4    Garlic cloves, peeled
      1    Half-inch piece peeled fresh
           -ginger
      2 ts Ground cumin
      2 ts Ground coriander
    1/2 ts Ground cinnamon
      4 lb Duck, quartered and skinned
      2 tb Mild vegetable oil
      1 ts Salt, or to taste
      1 c  Water
      2 ts Sugar
      2 tb Minced cilantro or parsley
 
  Goa has developed its own cuisine and vindaloo is one of its main
  creations. Two important features of vindaloo are the technique of
  marinating meat in vinegar and the use of fiery spices. Although I
  have reduced the number of chiles, 4 more may be added if a hotter
  dish is desired. Cornish hens may be substituted for duck.
  
  Soak chiles in vinegar for 15 minutes. Add garlic and ginger and
  blend into a puree. Scrape mixture into a small bowl. Add cumin,
  coriander and cinnamon and mix thoroughly. Coat duck pieces well with
  spice paste. Cover and refrigerate for at least 2 hours.
  
  Heat oil in a large Dutch oven over medium-high heat. Add duck pieces
  and brown on all sides. Add salt, water, sugar and any remaining
  spice puree. Bring to a boil. Cover and simmer, stirring
  occasionally, until duck is tender, about 1 hour. Skim off all fat.
  Transfer duck to a heated platter, pour sauce over, and garnish with
  minced cilantro.
  
  PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat
  (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.
 




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Recipe ID 57004 (Apr 03, 2005)

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