Duck Vindaloo
A spicy Indian curry featuring tender duck pieces marinated in vinegar and spices, then cooked in a rich, flavorful sauce. This vindaloo follows traditional preparation methods with a pickling marinade before cooking.
Ingredients
- 1 whole duck (4-5 lbs) Duck, cut into pieces (Young, full-grown but tender duck, cut into 16-18 pieces)
- 0.5 cup White vinegar or malt vinegar (For pickling marinade)
- 1.5 teaspoons Ground turmeric
- 1.5 teaspoons Ground chilies or chili powder (Adjust to taste)
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground garlic or garlic powder
- 4 teaspoons Ground onions or onion paste (Can use finely grated or pureed onions)
- 1.5 teaspoons Salt
- 2 ounces (4 tablespoons) Ghee or clarified butter (Can substitute with vegetable oil)
- 2 cups Water
More recipes using Duck
Instructions
- 1Cut the duck into 16-18 pieces as you would for a curry, removing excess fat if desired. Pat the pieces dry with paper towels.
- 2In a large bowl, combine the vinegar with half of the ground turmeric, ground chilies, ground ginger, ground garlic, and 1 teaspoon of salt. Mix well to create a pickling marinade.
- 3Add the duck pieces to the pickling marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for 18-24 hours, turning the pieces occasionally if possible.
- 4When ready to cook, combine the remaining ground turmeric, ground chilies, ground ginger, ground garlic, and the ground onions in a small bowl. Mix well.
- 5Warm a large heavy-bottomed pot over medium heat. Melt the ghee in the pot, and immediately when it begins to bubble, throw in all the ground spice mixture. Stir constantly until the spices turn quite brown, about 3-4 minutes. Be careful not to burn.
- 6Remove the duck pieces from the marinade (reserve the marinade liquid) and add them to the pot along with the remaining salt. Stir well to coat the duck with the spices and cook, stirring frequently, until the duck pieces turn a good light-brown color, about 8-10 minutes.
- 7Add the water and the reserved marinade liquid to the pot. Bring to a boil, then reduce heat to low. Cover and allow the curry to simmer gently over a slow fire until the duck is quite tender and the liquid has reduced to about half its original quantity, approximately 45-60 minutes. Stir occasionally to prevent sticking.
- 8Taste and adjust salt if needed. The vindaloo should have a thick, rich sauce coating the tender duck pieces. Serve hot with rice or bread.
