Duck Vindaloo and a New Year

Posted: January 8, 2011 in Curry, Slow cooking, Uncategorized

Sorry I’ve been quiet. This year I decided to have a real holiday and so spent a few weeks enjoying a family holiday. It’s been great. I feel relaxed and revived ready for another year. 2011, will be a year that will be full of good food and cheer!

I have always wanted to cook with duck, but have never gotten around to it. So when I saw Duck Vindaloo a recipe from Australian Women’s Weekly Slow Cooking cookbook I decided I had to try it. At Christmas duck is in large supply and therefore rather easy to find.

The aroma was amazing when I walked back into the house after a day of work. I was a little worried also that Ethan wouldn’t be able eat it seeing as it was vindaloo, so had the yoghurt handy. However to my suprise it really wasn’t spicy, can’t eat hot, but obviously well-balanced judging by my nearly 2 year olds plate at the end.

Duck Vindaloo
Recipe By: AWW Slow Cooking
Serving Size: 6
Cuisine: Indian
Main Ingredient: Duck
Categories: Winter, Slow cook, Spicy, Curry

-= Ingredients =-
2 kilograms Duck ; whole
1/4 cup plain flour
1 tablespoon peanut oil
2 teaspoon Cumin ; seeds
2 teaspoon Fenugreek seeds (if unable to source use yellow mustard seeds)
1 teaspoon Coriander ; ground
1 teaspoon Turmeric ; ground
1/2 teaspoon Cardamon ; ground
4 each Chilli ; small red thai chopped coarsely
3 cloves garlic ; quartered
2 1/2 cm ginger ; sliced thinly
1/3 cup White vinegar ; (80ml)
1/2 cup Chicken stock ; (125ml) I used a cup
1 each Red onion ; chopped finely (170g)
4 each potatoes ; chopped coarsely (800g)
2 tablespoon Chicken gravox
2 tablespoon Water
1/2 cup Coriander ; loosely packed fresh

-= Instructions =-
Rinse duck under cold water; pat dry. Cut duck into six serving-sized pieces. Toss duck in flour, shake off excess. Heat oil in large frying pan; cook duck, in batches, until browned. Transfer to slow cooker.
Meanwhile, dry fry spices in small frying pan until fragrant; cool. Blend or process spices, chilli, garlic, ginger and vinegar until smooth.
Stir spice mixture into cooker with stock, onion and potato. Cook, covered, on low, 6 hours. Season to taste.
Transfer duck and potato to serving plate. Skim excess fat from sauce. Stir combined gravy powder and the water into sauce in slow cooker. Cook, covered on high about 10 minutes or until the sauce thickens.
Drizzle sauce over duck; sprinkle with coriander.

I served mine with naan bread, steamed carrots and brocollini.


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