South: Goanese Fiery Duck Curry In Vindaloo Sauce

Stephen Ceideburg 6 Dried red chiles, stemmed

-and broken 1/2 c Distilled white vinegar

4 Garlic cloves, peeled

1 Half-inch piece peeled fresh

-ginger 2 ts Ground cumin

2 ts Ground coriander

1/2 ts Ground cinnamon

4 lb Duck, quartered and skinned

2 tb Mild vegetable oil

1 ts Salt, or to taste

1 c Water

2 ts Sugar

2 tb Minced cilantro or parsley

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 chiles, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck. Soak chiles 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. PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.