Goan Duck Vindaloo in Hot-and-Sour Cayenne Sauce

Goan Duck Vindaloo in Hot-and-Sour Cayenne Sauce
Photo by Photography: Randy Mayor

Ingredients

  • 2 teaspoons mustard seeds
  • 1 cup water
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons cumin seeds
  • 1 cup water
  • 1 teaspoon sugar
  • 1 tablespoon ground coriander
  • + 31 more ingredients
    • 1 tablespoon ground coriander
    • 2 teaspoons mustard seeds
    • 1 teaspoon ground red pepper
    • ½ teaspoon fenugreek seeds
    • ½ teaspoon black peppercorns
    • ½ teaspoon ground cinnamon
    • 1 teaspoon ground red pepper
    • 1 teaspoon vegetable oil
    • 3 tablespoons tomato paste
    • 2 teaspoons kosher salt
    • 2 teaspoons minced fresh garlic
    • 1/3 cup white wine vinegar
    • 1 ½ cups minced fresh onion
    • 2 pounds skinless, boneless duck breast halves
    • 1 teaspoon ground turmeric
    • ½ teaspoon fenugreek seeds
    • 1 pound small red potatoes, cut into 1-inch pieces
    • ½ teaspoon black peppercorns
    • 2 teaspoons minced peeled fresh ginger
    • 1 teaspoon vegetable oil
    • 2 pounds skinless, boneless duck breast halves
    • ½ teaspoon ground cinnamon
    • 2 teaspoons cumin seeds
    • 3 tablespoons tomato paste
    • 2 teaspoons minced fresh garlic
    • 1 ½ cups minced fresh onion
    • 1 teaspoon ground turmeric
    • 1 pound small red potatoes, cut into 1-inch pieces
    • 1 teaspoon sugar
    • 2 teaspoons kosher salt
    • 1/3 cup white wine vinegar

Combine first 4 ingredients in a spice grinder; process until powdered. Place in a small bowl; stir in ginger, garlic, red pepper, and cinnamon. Add the vinegar, stirring until combined. Place vinegar mixture and duck in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or overn...

View full recipe at My Recipes

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