South, Goanese Fiery Duck Curry in Vindaloo Sauce (Batakh
| Yield: | 4 Servings |
| Categories: | Chicken, Poultry, Indian |
| 6 | Dried red chiles -- stemmed | |
| 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 |
| 4-pound duck -- quartered | ||
| Skinned | ||
| 2 | tb | Mild vegetable oil |
| 1 | ts | Salt -- or to taste |
| 1 | c | Water |
| 2 | ts | Sugar |
| 2 | tb | Minced cilantro or @parsley |
Advertisement