Fiery Duck Curry In Vindaloo Sauce
Ingredients
6 dried red chilies, stemmed and broken
1/2 C. died white vinegar
4 garlic cloves, peeled
1/2 piece peeled fresh ginger
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp. ground cinnamon
4-lb. duck, quartered and skinned
2 Tbsp. mild vegetable oil
1 tsp. salt, or to taste
1 C. water
2 tsp. sugar
2 Tbsp. minced cilantro or parsley
Cooking Instructions
Soak chilies 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)