Duck vindaloo curry
Vindaloo, an Indian dish originating from Goa, was a result of the influence of Portuguese culture and lifestyle from when Goa was one of Portugal’s colonies. Pork is by far the most traditional meat used with this preparation. However, here I have made it with duck, which marries surprisingly well to Indian tastes, spices and flavors. And though duck isn’t readily available in India, it has been gaining popularity in Indian restaurants in the West.
– 5 dried red chili peppers, crushed, 1 teaspoon black peppercorns.
– 1 teaspoon cumin seeds, 1 teaspoon black mustard seeds.
– 1 tablespoon peeled and minced fresh ginger.
– 1 tablespoon minced garlic, ½ teaspoon sugar.
– Salt, to taste, ¼ cup (65 ml) white vinegar.
– 2 lbs (1 kg) skinless, boneless duck breasts, cut into 1-in (2.5-cm) pieces.
– 3 tablespoons oil, 1 large onion, minced, ¼ cup (65 ml) dry red wine.
Blend the dried chili peppers, peppercorns, cumin, mustard, ginger, garlic, sugar, salt and vinegar into a paste in a blender.
Place the duck and the spice paste in a bowl; turn the duck pieces to evenly coat them with the paste. Cover and refrigerate for 4 to 6 hours.
Heat the oil in a wide, heavy skillet over medium heat. Add the onion and sauté until softened and lightly browned, about 5 minutes.
Add the duck pieces (reserve excess seasoning paste) and sauté until the duck is browned on all sides. Add the reserved paste and the wine.
Bring to a boil, then cover and lower the heat; simmer for 10 to 12 minutes until the duck is tender and cooked.
Food: Duck vindaloo curry