Spicy Slow-Cooked Duck Vindaloo
A flavorful and aromatic duck vindaloo, perfect for a weeknight dinner or a special occasion. This recipe features tender duck braised in a rich, spicy gravy.
Equipment Needed
- Grinder
- Large pan
- Mixing Bowls
Ingredients
- 1.00 kgDuck Breast(Use a fatty cut for richer flavor.)
- 40.00 gGarlic(Minced)
- 20.00 gGinger(Minced)
- 5.00 gFresh Red Chilies(Sliced)
- 50.00 gPalm Vinegar(Or any good quality vinegar)
- 10.00 gTamarind Pulp(Soaked in hot water for 10 minutes)
- 15.00 gSalt(To taste)
- 30.00 gVindaloo Masala(Ready-made or homemade)
- 5.00 gDried Red Chilies(Crushed)
- 10.00 gCumin Seeds(Whole)
- 5.00 gPoppy Seeds(Whole)
- 3.00 gCloves(Whole)
- 3.00 gBlack Peppercorns(Whole)
- 5.00 gMustard Seeds(Whole)
- 4.00 cmCinnamon Stick(1 inch)
- 3.00 gTurmeric Powder(For color and flavor)
- 5.00 gKashmiri Red Chili Powder(For extra heat)
- 1.00 sprigCurry Leaves(Fresh)
- 30.00 gMustard Oil(For tempering)
- 10.00 gJaggery(For sweetness)
Instructions
Soak tamarind in hot water for 10 minutes. Squeeze out the pulp.
Estimated time: 10 minutes
Grind garlic, ginger, red chilies, and palm vinegar into a smooth paste.
Estimated time: 5 minutes
In a bowl, combine marinated duck with tamarind pulp, salt, and vindaloo masala.
Estimated time: 5 minutes
Heat mustard oil in a pan until shimmering. Add mustard seeds and let them splutter.
Estimated time: 2 minutes
Add the marinated duck and cook on low heat, covered, for 20 minutes, stirring occasionally.
Estimated time: 20 minutes
Add jaggery and continue cooking until the duck is tender and the gravy thickens.
Estimated time: 20 minutes
If the gravy is too thick, add a little water to adjust consistency.
Estimated time: 5 minutes
Garnish with fresh curry leaves and serve hot.
Estimated time: 2 minutes
Serve with rice or naan.
Estimated time: 2 minutes
Enjoy!
Estimated time: 1 minutes