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DUCK VINDALOO

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    Source: www.foodreference.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 5 dried red chilies, crushed

    2. 1 teaspoon black peppercorns

    3. 1 teaspoon cumin seeds

    4. 1 teaspoon black mustard seeds

    5. 1 tablespoon ginger, minced

    6. 1 tablespoon garlic, minced

    7. 1/2 teaspoon sugar Salt to taste

    8. 1/4 cup white vinegar

    9. 2 pounds duck breasts, skinned and cut into 1-inch pieces

    10. 3 tablespoons vegetable oil

    11. 1 large onion, minced

    12. 1/4 cup dry red wine

    Instructions Jump to Ingredients ↑

    1. Directions In a blender, add the chilies, peppercorns, cumin, mustard, ginger, garlic, sugar, salt and vinegar and blend it into a paste. Add the spice paste to the bowl with the duck and mix to coat the meat. Cover and refrigerate for 4 to 6 hours. Heat the oil in a wide heavy skillet over medium heat. Add the onion and saute until tender and lightly browned, about 5 minutes. Add the duck pieces (reserve any excess marinade) and saute until the duck is browned on all sides. Add the reserved marinade and the wine. Bring to a boil, then cover and lower the heat, simmer for 10 to 12 minutes until the duck is tender and cooked.

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