Goanese Fiery Duck Curry In Vindaloo Sauce

Ingredients	Quantity
Dried red chillies – stemmed broken	6
Distilled white vinegar	½ cup
Garlic cloves – peeled	4
Peeled fresh ginger	½ piece
Ground cumin	2 tsp
Ground coriander	2 tsp
Ground cinnamon	½ tsp
Duck – quartered skinned	14 pound
Mild vegetable oil	2 tbsp
Salt	1 tsp or to taste
Water	1 cup
Sugar	2 tsp
Cilantro or parsley, minced	2 tbsp

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 chillies, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck. Soak chillies 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

Bhumi Battakh (duck) Mughlai 1

Ingredients	Quantity
Duck cut in joints	1
Red chillies	5 to 6
Pepper	2 tsp
Garlic	6 pods
Salt	to taste
Poppy seeds	a few

Cook the meat with ground masala and salt and keep aside. When it is dry, fry the pieces and arrange in a flat dish. Garnish it with fresh mint leaves, tomato slices and chipped potatoes.

Bhumi Battakh (duck) Mughlai

Ingredients	Quantity
Duck  cut in joints	1
Red chillies	5 to 6
Pepper	2 tsp
Garlic	6
Salt	to taste
Poppy seeds	a few

Cook the meat with ground masala and salt and keep aside. When it is dry, fry the pieces and arrange in a flat dish. Garnish it with fresh mint leaves, tomato slices and chipped potatoes.

Duck roast

Ingredients	For 6 to 8
Plump duck	1 (about 1kg)
Ginger	2.5cm (1”)  piece
Garlic	6 flakes
Vinegar	2 tbsp
Salt	to taste
Pepper	¼ tsp
Butter	15gms
Oil	60ml
Onions	115gms
Tomatoes	225gms
Kashmiri red chillies or red chillies with seeds removed	2
Sugar	¼ tsp

Clean duck and keep it whole. Grind ginger, garlic and pepper. Apply on duck and prick with a fork to let the spices seep in. marinade in vinegar for half an hour. Heat butter and oil in large thick-bottom pan. Add sliced onions, ground red chillies and chopped tomatoes. Add duck and brown. Add two to three cups boiling water and salt. Cook tightly covered till duck is tender. Add sugar and remove from fire.

N. B.      It can be served with roast or fried potatoes and boiled vegetables.