Main Courses Recipes - Duck Vindaloo Recipe

Ingredients

• 700g/1 1/2lb boneless duck breasts

• 6 medium dried red chilies (seeded and chopped)

• 150ml/1/4pt distilled malt vinegar

• 6 garlic cloves (chopped)

• 2cm/1in piece of fresh root ginger (grated)

• 1 teaspoon crushed mustard seeds

• 1 tablespoon ground coriander

• 1 tablespoon ground cumin

• 1 teaspoon ground turmeric

• 1 tablespoon vegetable oil

• 1 teaspoon salt

• 150ml/1/4pt water

• 1 tablespoon soft brown sugar

Serves 4

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Method:

1. Slice the duck breasts diagonally into 2cm/1 in thick slices and place them in a shallow non-metallic dish.

2. Place the chilies, vinegar, garlic, ginger and mustard seeds in a blender or food processor and blend to a smooth paste. Stir the ground coriander, cumin and turmeric into the paste.

3. Pour this spice mixture over the duck slices and mix until they are evenly coated. Cover and leave to marinate for 3 hours at room temperature or overnight in the refrigerator.

4. Heat the oil in a heavy-based saucepan. Remove the duck from the marinade, reserving the marinade, and add the duck to the pan with the salt.

5. Cook over a gentle heat for 5 minutes, then pour away any excess fat from the pan. Add the reserved marinade together with the water and stir well. Cover and simmer, stirring, for 30 minutes, or until the duck is tender.

6. Stir in the sugar, increase the heat and cook the vindaloo over a medium-high heat for 6 to 8 minutes, stirring frequently to prevent it sticking. The sauce should be of a thick, coating consistency. Serve hot with basmati rice.