Duck In Vindaloo Sauce Recipes

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HOT DUCK VINDALOO



Hot Duck Vindaloo image

Sometimes, some dishes are hard to put into writing and I think this is one of them. I almost feel like I have to stand beside you and show you how it's done. I can tell by how it smells, how it sounds as it's cooking if it is just right or not. For you, you'll have to try it a few times to know what's right for you. I always make this the day before and put it away because there is more depth of flavour if it is eaten on the second day. You can also substitue pork for duck and make it the same way. I don't like this recipe for chicken though. That is made a different way. Hope you try it and enjoy this dish over a bed of steamed rice.

Provided by Ranikabani

Categories     Whole Duck

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 duck, skinned,washed,and chopped
3 -4 medium onions
3 medium tomatoes
3 tablespoons oil (for frying)
3/4 tablespoon cayenne pepper (or as much as you like!)
1 1/2 tablespoons ginger-garlic paste (see my ginger-garlic paste recipe)
5 1/2 teaspoons coriander powder
3 teaspoons cumin powder
1 1/2 teaspoons allspice
1/2 teaspoon turmeric
2 tablespoons vinegar
water, as needed
1/4 cup green coriander, chopped
salt

Steps:

  • In a big pot, heat oil.
  • Add onions and ginger-garlic paste and when they are golden brown, add tomatoes.
  • Turn the heat down to med-low.
  • In a small bowl, mix all of the powdered spices.
  • Add a few tablespoons of water and make a paste (not too thick).
  • Add to onion-tomato mix in pot.
  • Let the spices cook on med-low till u see the oil start to"peep" through the spices.
  • Don't let it burn.
  • Add a little water as needed.
  • (if u don't see the oil, just cook for about 5 min or so).
  • Add the duck and toss in the mixture.
  • Let it cook covered for about 10 minutes.
  • Add vinegar.
  • You may have to adjust the amount of vinegar according to your tastes.
  • If you find it too tart this time, add less next time.
  • If you find it is lacking something, try adding a little more next time-- it's a matter of personal preference, really.
  • Cover and cook, adding a little water now and then, stirring to avoid burning.
  • This shouldn't be too watery though or too thick.
  • Add salt to taste.
  • When the duck is cooked, add the green coriander.
  • Cover and cook for another 5 minutes or so until coriander has wilted into the vindaloo.

DUCK VINDALOO



Duck Vindaloo image

Making tonight

Provided by KFerguson

Categories     Main Dish

Time 1h30m

Yield 6

Number Of Ingredients 18

1 4/5 kilograms Duck whole
1/4 cup plain flour
1 tablespoon peanut oil
2 teaspoon Cumin seeds
2 teaspoon Fenugreek seeds
1 teaspoon Coriander ground
1 teaspoon Turmeric ground
1/2 teaspoon Cardamon ground
4 each Chilli small red thai chopped coarsely
3 cloves garlic quartered
2 1/2 cm ginger sliced thinly
1/3 cup White vinegar (80ml)
1/2 cup Chicken stock (125ml)
1 each Red onion chopped finely (170g)
4 each potatoes chopped coarsely (800g)
2 tablespoon Chicken gravox
2 tablespoon Water
1/2 cup Coriander loosely packed fresh

Steps:

  • Rinse duck under cold water; pat dry. Cut duck into six serving-sized pieces. Toss duck in flour, shake off excess. Heat oil in large frying pan; cook duck, in batches, until browned. Transfer to slow cooker. Meanwhile, dry fry spices in small frying pan until fragrant; cool. Blend or process spices, chilli, garlic, ginger and vinegar until smooth. Stir spice mixture into cooker with stock, onion and potatot. Cook, covered, on low, 6 hours. Season to taste. Transfer duck and potato to serving plate. Skim excess fat from sauce. Stir combined gravy powder and the water into sauce in slow cooker. Cook, covered on high about 10 minutes or until the suace thickens. Drizzle sauce over duck; sprinkle with coriander.

Nutrition Facts : Calories 1420 calories, Fat 121.755868333704 g, Carbohydrate 39.123464173486 g, Cholesterol 229.2 mg, Fiber 5.45107508428597 g, Protein 40.7025875019494 g, SaturatedFat 40.2802541666812 g, ServingSize 1 1 Serving (572g), Sodium 268.272729181306 mg, Sugar 33.6723890892 g, TransFat 7.47090783349227 g

FIERY DUCK CURRY IN VINDALOO SAUCE



Fiery Duck Curry in Vindaloo Sauce image

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 the number of chiles has been reduced, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck. 51

Categories     Indian     Duck     Poultry

Time 3h

Yield 6

Number Of Ingredients 26

dried red chiles
white vinegar
garlic cloves
ginger
cumin
coriander
cinnamon
duck
vegetable oil
salt
water
sugar
cilantro
dried red chiles
white vinegar
garlic cloves
ginger
cumin
coriander
cinnamon
duck
vegetable oil
salt
water
sugar
cilantro

Steps:

  • 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.

Nutrition Facts :

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