Duck Vindaloo
Hot-sour-spicy duck slow-cooked with garlic, vinegar and spices
- Cooking time60 mins
Calories365kcal
This duck vindaloo recipe is an easier variation of our previous pork vindaloo preparation. Keeping the flavours, and balance of the hot, sour and spicy elements the same, the most significant change we've made is we've done away with using onion entirely—so no time spent braising onions in this version! All you need to do now is make the dry spice mix (either at home—the recipe is below—or you can buy our Vindaloo Moshla freshly roasted and ground from Amar Khamar); blend together the wet paste; marinate the meat of your choice; and set it to slow-cook, either on stovetop or in an oven!
When it comes to meats, we've tried this with pork and duck, of course, but also with mutton and beef. The only thing you need to keep in mind is that whatever your choice of meat, make sure it has a good amount of fat. If using chicken, get it with skin on! Enjoy!
Books in this recipe
Ingredients
To marinate the duck
- 1 kg pork / mutton / chicken / duck (use a fatty cut for mutton or pork; in case of chicken, get it with skin on)
- 40 g garlic
- 20 g ginger
- 5 g fresh red chillies (if you can’t find, use green chillies)
- 50 g palm vinegar (if you can’t find, use any good non-synthetic vinegar)
- 10 g tamarind (pulped)
- 15–18 g salt
- 30 g vindaloo masala
For the vindaloo masala
- 5 g dried red chillies
- 10 g whole cumin
- 5 g poppy seeds
- 3 g cloves
- 3 g black pepper
- 5 g whole mustard seeds
- 4 cm stick of cinnamon
- 3 g turmeric
- 5 g kashmiri red chilli
- 1 sprig curry leaves
For cooking
- 30 g mustard oil
- ½ tsp mustard seeds
- 10 g jaggery
- 1 sprig fresh curry leaves (optional)
Method
- Soak tamarind in hot water for 10 mins. Extract the pulp.
- Dry spices: If making vindaloo moshla at home, dry-roast all the spices for 6–8 mins on low heat. Then grind to a fine powder. Our ready-to-use vindaloo moshla is also available.
- Wet paste: Grind together garlic, ginger, fresh red chillies, and palm vinegar.
- Marinate the duck with the dry spice powder, the wet paste, along with tamarind pulp, and salt. There is no need to let it rest; it can be cooked immediately.
- Heat mustard oil in a pan until smoking. Temper with mustard seeds.
- Add the marinated meat and leave it to braise on low heat, with lid on. Check and stir every so often to make sure it’s not sticking.
- Add jaggery and continue cooking on low heat until the meat is tender. You may need to add water to adjust the gravy, or to deglaze the pan if the spices are sticking.
- When the meat is soft, add water just enough to form a thick gravy. Garnish with fresh curry leaves.
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