Duck Vindaloo

A Goan dish with duck

• CuisineIndian
• CategoryDuck
• CourseMains

Ingredients

• 1.5 kgWhole duck


• Marinade
• 20Kashmiri chillies
• 2 tbspGinger
• 4 tbspGarlic
• 8Cloves
• 1 pieceCinnamon
• ½ tspPepper
• 1 tspTurmeric powder
• 1 tspCumin seeds
• 2 tspCoriander seeds
• 1 tspAjwain(Carom seeds)
• 1 tspFenugreek seeds
• ½ cupRed wine vinegar
• 1 tspTamarind concentrate


• Gravy
• 400 gmsOnion, chopped
• 3Green chillies, sliced
• 400 gmsTomatoes, chopped
• 400 gmsPotatoes, quartered
•  Oil
•  Salt

Preparation

1. Cut duck into medium pieces and cut out most of the fat
2. Slice ginger and garlic coarsely
3. Roast all marinade ingredients except vinegar and tamarind
4. Grind all ingredients for the marinade till fine
5. Marinate duck pieces in the marinade for an hour or, preferably, overnight
6. Heat oil in a pan and add chopped onion and chillies and fry
7. When onion is soft, add duck pieces and fry
8. Add chopped tomatoes and fry till soft
9. Add marinade with about 2 cups of water
10. Bring to boil and then simmer for 45 minutes till duck is half cooked, adding more water as needed
11. Add quartered potatoes and simmer for another 30 minutes or till potatoes and duck are cooked
12. Add salt to taste