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South~ Goanese Fiery Duck Curry In Vindaloo S

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      Title: SOUTH~ GOANESE FIERY DUCK CURRY IN VINDALOO S
 Categories: Indian, Curry, Chicken, Poultry
      Yield: 4 Servings
 
      6    Dried red chiles, stemmed
           -and 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
           A 4-pound duck, quartered
           -and skinned
      2 tb Mild vegetable oil
      1 ts Salt, or to taste
      1 c  Water
      2 ts Sugar
      2 tb Minced cilantro or @parsley
           --

MMMMM------------------------INSTRUCTIONS-----------------------------
 
  Goa has developed its own cuisine and vindaloo is one of its main
  creations. Two important features of vindaloo are the tech- nique of
  marinating meat in vinegar and the use of fiery spices. Although I
  have reduced the number of chiles, 4 more may be added if a hotter
  dish is desired. Cornish hens may be substituted for duck. Soak
  chiles in vinegar for 15 minutes. Add garlic and ginger and blend
  into a puree. Scrape mixture into a small bowl. Add cumin, coriander
  and cinnamon and mix thoroughly.  Coat duck pieces well with spice
  paste. Cover and refrigerate for at least 2 hours. Heat oil in a
  large Dutch oven over medium-high heat. Add duck pieces and brown on
  all sides. Add salt, water, sugar and any remaining spice puree.
  Bring to a boil. Cover and simmer, stirring occasionally, until duck
  is tender, about 1 hour. Skim off all fat. Transfer duck to a heated
  platter, pour sauce over, and garnish with minced cilantro. Serves 4
  to 6. PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g
  fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber.
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.
  
  Submitted By STEPHEN CEIDEBURG   MSG#: 3841
 
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