Duck in Vindaloo Sauce Recipe

Name: Duck in Vindaloo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dried red chilies, stemmed and broken; ½ cup white vinegar; 4 garlic cloves, peeled; 1 piece fresh ginger, peeled; 2 teaspoons ground cumin; 2 teaspoons ground coriander; ½ teaspoon ground cinnamon; 2 kg duck (see intro); 40 ml vegetable oil (2 tablespoons); 1 teaspoon salt (to taste); 1 cup water; 2 teaspoons sugar; 2 tablespoons chopped fresh coriander

Servings: persons

3 dried red chilies, stemmed and broken
½ cup white vinegar
4 garlic cloves, peeled
1 piece fresh ginger, peeled
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon ground cinnamon
2 kg duck (see intro)
40 ml vegetable oil (2 tablespoons)
1 teaspoon salt (to taste)
1 cup water
2 teaspoons sugar
2 tablespoons chopped fresh coriander

1
Soak chiles in vinegar for 15 minutes.
2
Add garlic and ginger and blend into a puree.
3
Scrape mixture into a small bowl.
4
Add cumin, coriander and cinnamon and mix thoroughly.
5
Coat duck pieces well with spice paste.
6
Cover and refrigerate for at least 2 hours.
7
Heat oil in a large Dutch oven over medium-high heat.
8
Add duck pieces and brown on all sides.
9
Add salt, water, sugar and any remaining spice puree.
10
Bring to a boil.
11
Cover and simmer, stirring occasionally, until duck is tender, approximately 1 hour.
12
Skim off all fat.
13
Transfer duck to a heated platter; pour sauce over, and garnish with chopped coriander.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 dried red chilies, stemmed and broken, ½ cup white vinegar, 4 garlic cloves, peeled, 1 piece fresh ginger, peeled, and more.

Yes, Duck in Vindaloo Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck in Vindaloo Sauce

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