Mary & Martha's Kitchen Recipe

Category	Duck
Contributor	Admin
Ratings	0
Comment (s)	0

South, Goanese Fiery Duck Curry In Vindaloo Sauce (Batakh V Recipe 6 Dried red chiles, stemmed -and broken 1/2 c Distilled white vinegar 4 Garlic cloves, peeled 1/2 Piece peeled fresh ginger 2 ts Ground cumin 2 ts Ground coriander 1/2 ts Ground cinnamon A 4-pound duck, quartered -and skinned 2 tb Mild vegetable oil 1 ts Salt, or to taste 1 c Water 2 ts Sugar 2 tb Minced cilantro or @parsley -- --------------------------------INSTRUCTIONS-------------------------------- Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the tech- nique of marinating meat in vinegar and the use of fiery spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck. 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. Serves 4 to 6. PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93. Submitted By STEPHEN CEIDEBURG MSG#: 3841

---

Rate this recipe :

1   2   3  4   5  

---

Send this recipe to your friend(s)

Your Name :

Friend #1	Friend #2
Friend #3	Friend #4
Friend #5	Friend #6
Friend #7	Friend #8
Friend #9	Friend #10

---

Post this recipe to your blog or website

<h1>South, Goanese Fiery Duck Curry In Vindaloo Sauce (Batakh V</h1> <h2>Recipe</h2><p> <P>6 Dried red chiles, stemmed <P>-and broken 1/2 c Distilled white vinegar <P>4 Garlic cloves, peeled <P>1/2 Piece peeled fresh ginger <P>2 ts Ground cumin <P>2 ts Ground coriander <P>1/2 ts Ground cinnamon <P>A 4-pound duck, quartered -and skinned 2 tb Mild vegetable oil <P>1 ts Salt, or to taste <P>1 c Water <P>2 ts Sugar <P>2 tb Minced cilantro or @parsley <P>-- --------------------------------INSTRUCTIONS-------------------------------- Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the tech- nique of marinating meat in vinegar and the use of fiery spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck. 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. Serves 4 to 6. PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93. <P>Submitted By STEPHEN CEIDEBURG MSG#: 3841 <div><a href='http://www.maryandmarthaskitchen.com/South,_Goanese_Fiery_Duck_Curry_In_Vindaloo_Sauce_(Batakh_V/39797/' title='South, Goanese Fiery Duck Curry In Vindaloo Sauce (Batakh V Recipe'>South, Goanese Fiery Duck Curry In Vindaloo Sauce (Batakh V Recipe</a></div>

---

Enter Comment

Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

---

Comments