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6 Dried red chiles, stemmed
-and broken 1/2 c Distilled white vinegar
4 Garlic cloves, peeled
1/2 Piece peeled fresh ginger
2 ts Ground cumin
2 ts Ground coriander
1/2 ts Ground cinnamon
A 4-pound duck, quartered -and skinned 2 tb Mild vegetable oil
1 ts Salt, or to taste
1 c Water
2 ts Sugar
2 tb Minced cilantro or @parsley
– ——————————–INSTRUCTIONS——————————– Goa has developed its own cuisine and vindaloo is one of its main creations.
Two important features of vindaloo are the tech- nique of marinating meat in vinegar and the use of fiery spices.
Although I have reduced the number of chiles, 4 more may be added if a hotter dish is desired.
Cornish hens may be substituted for duck. Soak chiles in vinegar for 15 minutes.
Add garlic and ginger and blend into a puree.
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.
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 puree.
Bring to a boil.
Cover and simmer, stirring occasionally, until duck is tender, about 1 hour.
Skim off all fat. Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro.
Serves 4 to 6.
PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.
Submitted By STEPHEN CEIDEBURG MSG#: 3841
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