Duck vindaloo







Cook Time

225-230 Min


  • 700g/1 1⁄2lb boneless duck breasts
  • 6 dried red chillies, seeded and chopped
  • 150ml/5fl oz distilled malt vinegar
  • 6 garlic cloves, chopped
  • 2cm/1in piece of fresh root ginger, grated
  • 1 teaspoon crushed mustard seeds
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon soft brown sugar
  • Slice the duck breasts diagonally into 2cm/1in thick slices, and put them in a shallow non-reactive dish.
  • Put the chillies, vinegar, garlic, ginger and mustard seeds in a blender or food processor, and purée to a smooth paste. Stir the ground coriander, cumin and turmeric into the paste.
  • Pour this spice mixture over the duck slices, and mix until they are evenly coated. Cover and leave to marinate for 3 hours at room temperature or overnight in the refrigerator.
  • Heat the oil in a heavy saucepan. Remove the duck from the marinade, reserving the marinade, and add the duck to the pan with the salt. Cook over a gentle heat for 5 minutes, then pour away any excess fat from the pan. Add the reserved marinade and 150ml/5fl oz water, and stir well. Cover and simmer, stirring, for 30 minutes or until the duck is tender.
  • Stir in the sugar, increase the heat and cook the vindaloo over a medium-high heat for 6–8 minutes, stirring frequently to prevent it sticking. The sauce should be of a thick coating consistency. Serve hot with basmati rice.
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