Hot and sour curry of duck ~ Badhak vindaloo

Recipe Categories : | Indian | Curry | Duck | Hot & Spicy |

Serves : 4  

Ingredients :

• 1 x 5lb duck
• 6-10 dried chilies
• ½ cup vinegar
• 6 cloves garlic
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp ground coriander
• 2 tspn ground cumin
• 1 tspn ground turmeric
• ½ tspn ground black pepper
• 2 tbsp ghee or oil
• 2 tspn salt
• 1 tbsp sugar

Preparation and Cooking Instructions

1. Cut the duck into serving pieces. Remove stalks and seeds from dried chilies and soak in vinegar for 5-10 minutes. Put chilies, vinegar, garlic and ginger into blender and process until smooth. Scrape mixture out of blender into a large bowl and mix in the ground spices.
2. Add pieces of duck washed and well dried on paper towels, and turn them over in the mixture until they are well coated. Cover and leave for 2 hours at room temperature or overnight in the refrigerator.
3. In a large pan heat the ghee or oil and fry pieces of duck lightly, add salt and a little hot water together with any marinade left.
4. Cover and simmer on very low heat until duck is tender, about 1½ -2 hours. Stir occasionally and turn duck so that it does not stick or burn. Add more water if necessary during cooking. At end of cooking time stir in sugar. Serve with rice.