Duck in Vindaloo Sauce
Duck, red chilies and white vinegar simmered on the stove and spiced with ginger and cumin for a British curry-house sauce. It's finished with chopped coriander.
1 hr 20 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 60 min · 80 min total
- medium
- 1
Soak chiles in vinegar for 15 minutes. Add garlic and ginger and blend into a purée. 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.
- 2
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 purée. Bring to a boil. Cover and simmer, stirring occasionally, until duck is tender, approximately 1 hour. Skim off all fat.
- 3
Transfer duck to a heated platter; pour sauce over, and garnish with chopped coriander.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
