Goan Duck Vindaloo in Hot-and-Sour Cayenne Sauce

Name: Goan Duck Vindaloo in Hot-and-Sour Cayenne Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 teaspoons black peppercorns; 2 teaspoons cumin seeds; 907 grams skinless, boneless duck breast halves; 1 teaspoons fenugreek seeds; 2 teaspoons minced peeled fresh ginger; 2 teaspoons minced fresh garlic; 1 teaspoons ground cinnamon; 1 Tbsp ground coriander; 1 teaspoon ground red pepper; 1 teaspoon ground turmeric; 2 teaspoons kosher salt; 2 teaspoons mustard seeds; 355 milliliters minced fresh onion; 454 grams red potatoes, cut into 1-inch pieces; 1 teaspoon sugar; 3 Tbsps tomato paste; 1 teaspoon vegetable oil; 237 milliliters water; 79 milliliters white wine vinegar

Goan Duck Vindaloo in Hot-and-Sour Cayenne Sauce is a gluten free and dairy free main course. One serving contains 287 calories, 33g of protein, and 8g of fat. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of tomato paste, garlic, fenugreek seeds, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Combine first 4 ingredients in a spice grinder; process until powdered.

Place in a small bowl; stir in ginger, garlic, red pepper, and cinnamon.

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Red Pepper

Cinnamon

Garlic

Ginger

Equipment you will use

Bowl

Add the vinegar, stirring until combined.

Ingredients you will need

Vinegar

Place vinegar mixture and duck in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or overnight.

Ingredients you will need

Vinegar

Whole Duck

Equipment you will use

Ziploc Bags

Heat vegetable oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

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Frying Pan

Add onion, and saut 6 minutes or until browned.

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Onion

Add coriander and turmeric; saut 1 minute.

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Coriander

Turmeric

Add duck to pan; cook 3 minutes on each side. Stir in water, tomato paste, salt, and potatoes, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until duck is done and potatoes are tender.

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Tomato Paste

Potato

Water

Whole Duck

Salt

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Frying Pan

Remove from heat.

Remove duck from pan; cut duck diagonally into 1/2-inch-wide slices.

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Whole Duck

Equipment you will use

Frying Pan

Add sugar to pan; stir to combine. Return duck to pan; stir to combine.

Ingredients you will need

Sugar

Whole Duck

Equipment you will use

Frying Pan

Equipment

Bowl

Ziploc Bags

Frying Pan

Ingredients

Servings:

1teaspoons

black peppercorns 2teaspoons

cumin seeds 907grams

skinless, boneless duck breast halves 1teaspoons

fenugreek seeds 2teaspoons

minced peeled fresh ginger 2teaspoons

minced fresh garlic 1teaspoons

ground cinnamon 1Tbsp

ground coriander 1teaspoon

ground red pepper 1teaspoon

ground turmeric 2teaspoons

kosher salt 2teaspoons

mustard seeds 355milliliters

minced fresh onion 454grams

red potatoes, cut into 1-inch pieces 1teaspoon

sugar 3Tbsps

tomato paste 1teaspoon

vegetable oil 237milliliters

water 79milliliters

white wine vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.