Name: Duck Vindaloo
Yield: Serves 4 to 6
Cuisine: India
Ingredients: ¼ cup rendered duck fat or raw sesame oil or coconut oil; ½ teaspoon sugar; ¼ cup rice vinegar; 1 tablespoon minced ginger or ginger mashed to a paste; 5 dried red chiles, stemmed and crumbled; ¼ cup medium-dry sake, vodka, or Chinese rice wine; 1 tablespoon minced garlic or garlic mashed to a paste; 1 whole clove or a pinch of ground cloves; ½ teaspoon black mustard seeds; ½ teaspoon cumin seeds; ¼ teaspoon black peppercorns; 1 cup minced onion; 1 whole duck or 1½ to 2 pounds bone-in duck breasts; 1½ teaspoons salt

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

Duck is not a traditional food in Goa, as far as we know, but we thought it would make a wonderful vindaloo, and so it does. (For more about the vindaloo tradition, see Goan Pork Vindaloo.) The sake, vodka, or Chinese rice wine are our suggested substitutes for the traditional local liquor called feni.

This vindaloo has heat, but it’s not overwhelming. It makes a great main dish for a dinner party because