Goan Duck Vindaloo in Hot-and-Sour Cayenne Sauce

Vindaloo is typically the hottest of curries, but the spices here mitigate the heat. Found in specialty markets, fenugreek seed, with its mildly bitter and sweet flavors, plays a prominent role in southern Asian cooking. Vindaloo can be made up to 2 days ahead and refrigerated. To reheat, place over medium-low heat and stir often.

Yield: 6 servings (serving size: about 3 ounces duck and about 1/3 cup potatoes)

Ingredients

• 2  teaspoons  cumin seeds
• 2  teaspoons  mustard seeds
• 1/2  teaspoon  black peppercorns
• 1/2  teaspoon  fenugreek seeds
• 2  teaspoons  minced peeled fresh ginger
• 2  teaspoons  minced fresh garlic
• 1  teaspoon  ground red pepper
• 1/2  teaspoon  ground cinnamon
• 1/3  cup  white wine vinegar
• 2  pounds  skinless, boneless duck breast halves
• 1  teaspoon  vegetable oil
• 1 1/2  cups  minced fresh onion
• 1  tablespoon  ground coriander
• 1  teaspoon  ground turmeric
• 1  cup  water
• 3  tablespoons  tomato paste
• 2  teaspoons  kosher salt
• 1  pound  small red potatoes, cut into 1-inch pieces
• 1  teaspoon  sugar

Preparation

Combine first 4 ingredients in a spice grinder; process until powdered. Place in a small bowl; stir in ginger, garlic, red pepper, and cinnamon. Add the vinegar, stirring until combined. Place vinegar mixture and duck in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or overnight.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 6 minutes or until browned. Add coriander and turmeric; sauté 1 minute.

Add duck to pan; cook 3 minutes on each side. Stir in water, tomato paste, salt, and potatoes, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until duck is done and potatoes are tender. Remove from heat. Remove duck from pan; cut duck diagonally into 1/2-inch-wide slices. Add sugar to pan; stir to combine. Return duck to pan; stir to combine.

Nutritional Information

Calories:

216 (25% from fat)

Fat:

6.1g (sat 1.6g,mono 1.8g,poly 1.1g)

Protein:

25g

Carbohydrate:

14.1g

Fiber:

2.6g

Cholesterol:

87mg

Iron:

6.4mg

Sodium:

546mg

Calcium:

34mg