| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cornish |
Poultry |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 6 |
|
Dried red chiles, stemmed |
|
|
and broken |
| 1/2 |
c |
Distilled white vinegar |
| 4 |
|
Cloves garlic, peeled |
| 1 |
|
Half-inch piece peeled fresh |
|
|
ginger |
| 2 |
t |
Ground cumin |
| 2 |
t |
Ground coriander |
| 1/2 |
t |
Ground cinnamon |
| 4 |
lb |
Duck, quartered and skinned |
| 2 |
T |
Mild vegetable oil |
| 1 |
t |
Salt, or to taste |
| 1 |
c |
Water |
| 2 |
t |
Sugar |
| 2 |
T |
Minced cilantro or parsley |
INSTRUCTIONS
From: joell@jolt.mpx.com.au (Joell Abbott) Date: 9 Sep 1995 20:53:10
-0600 Goa has developed its own cuisine and vindaloo is one of its
main creations. Two important features of vindaloo are the technique
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. 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. Internet posting 8/95 by
joell.mpx.com.au REC.FOOD.RECIPES ARCHIVES /MISC From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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