Duck in Vindaloo Sauce

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I found this on Food The original recipe asked for the duck to be cut into 4-I decided to cut it into 8 (drumstick, thigh and two pieces per breast). Remove the skin from the duck. The recipe calls for 6 dried chillie but I used 3 as our diners are a bit sensitive to heat.

Ingredients Nutrition


  1. Soak chiles in vinegar for 15 minutes. Add garlic and ginger and blend into a purée. 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.
  2. 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 purée. Bring to a boil. Cover and simmer, stirring occasionally, until duck is tender, approximately 1 hour. Skim off all fat.
  3. Transfer duck to a heated platter; pour sauce over, and garnish with chopped coriander.
Most Helpful

EXCELLENT as can be!
This was ULTRA healthy!
While I am not a big fan of boning my own duck, TRUE!
The bones DO add flavour to the sauce too!
If you like duck hot and spicy,
Than this is also YOUR recipe!

mickeydownunder May 06, 2011