Goan Duck Vindaloo In Hot-And-Sour Cayenne Sauce

Name: Goan Duck Vindaloo In Hot-And-Sour Cayenne Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cumin seeds; 2 teaspoons mustard seeds; 1/2 teaspoon black peppercorns; 1/2 teaspoon fenugreek seeds; 2 teaspoons minced peeled fresh ginger; 2 teaspoons minced fresh garlic; 1 teaspoon ground red pepper; 1/2 teaspoon ground cinnamon; 1/3 cup white wine vinegar; 2 pounds skinless, boneless duck breast halves; 1 teaspoon vegetable oil; 1 1/2 cups minced fresh onion; 1 tablespoon ground coriander; 1 teaspoon ground turmeric; 1 cup water; 3 tablespoons tomato paste; 2 teaspoons kosher salt; 1 pound small red potatoes, cut into 1-inch pieces; 1 teaspoon sugar

Servings: persons

2 teaspoons cumin seeds
2 teaspoons mustard seeds
1/2 teaspoon black peppercorns
1/2 teaspoon fenugreek seeds
2 teaspoons minced peeled fresh ginger
2 teaspoons minced fresh garlic
1 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1/3 cup white wine vinegar
2 pounds skinless, boneless duck breast halves
1 teaspoon vegetable oil
1 1/2 cups minced fresh onion
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 cup water
3 tablespoons tomato paste
2 teaspoons kosher salt
1 pound small red potatoes, cut into 1-inch pieces
1 teaspoon sugar

1
Combine first 4 ingredients in a spice grinder; process until powdered. Place in a small bowl; stir in ginger, garlic, red pepper, and cinnamon. Add the vinegar, stirring until combined. Place vinegar mixture and duck in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or overnight.
2
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, and saute 6 minutes or until browned. Add coriander and turmeric; saute 1 minute.
3
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. Remove from heat. Remove duck from pan; cut duck diagonally into 1/2-inch-wide slices. Add sugar to pan; stir to combine. Return duck to pan; stir to combine.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 teaspoons cumin seeds, 2 teaspoons mustard seeds, 1/2 teaspoon black peppercorns, 1/2 teaspoon fenugreek seeds, and more.

Yes, Goan Duck Vindaloo In Hot-And-Sour Cayenne 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.

That's it — enjoy your meal!