Duck Vindaloo

    4 hours 55 minutes

    You might think duck is an unusual meat to cook with but it's so rich and good. You can use chicken if you prefer.

    4 people made this

    Serves: 6 

    • 1 (no. 20) duck
    • 6 red chillies, seeded
    • 2 cloves garlic, crushed
    • 3/4 cup brown vinegar
    • 1 tablespoon fresh ginger, diced
    • 1 teaspoon cumin seeds
    • 1 teaspoon coriander seeds
    • 1/2 teaspoon cardamom seeds
    • 1/2 teaspoon fenugreek seeds
    • 1 teaspoon turmeric
    • 1 tablespoon sugar
    • 3 tablespoons ghee (or butter)

    Preparation:20min  ›  Cook:35min  ›  Extra time:4hours marinating  ›  Ready in:4hours55min 

    1. Cut duck into serving sized pieces and place in a bowl.
    2. In a food processor, blend chillies, garlic, vinegar, ginger, cumin seeds, coriander seeds, cardamom seeds, fenugreek seeds, turmeric and chilli. Blend until smooth.
    3. Pour the spice mixture over the duck and toss to coat. Cover and marinate 4 hours.
    4. Remove the duck pieces from the mixture, reserving the mixture. Heat the ghee in a frypan and add duck, cooking over medium heat 5 minutes or until browned.
    5. Stir in the reserved spice mix, reduce heat, cover and simmer 30 minutes or until tender.

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