Duck Vindaloo

Name: Duck Vindaloo
Ingredients: 1 kg pork / mutton / chicken / duck (use a fatty cut for mutton or pork; in case of chicken, get it with skin on); 40 g garlic; 20 g ginger; 5 g fresh red chillies (if you can’t find, use green chillies); 50 g palm vinegar (if you can’t find, use any good non-synthetic vinegar); 10 g tamarind (pulped); 15–18 g salt; 30 g vindaloo masala; 5 g dried red chillies; 10 g whole cumin; 5 g poppy seeds; 3 g cloves; 3 g black pepper; 5 g whole mustard seeds; 4 cm stick of cinnamon; 3 g turmeric; 5 g kashmiri red chilli; 1 sprig curry leaves; 30 g mustard oil; ½ tsp mustard seeds; 10 g jaggery; 1 sprig fresh curry leaves (optional)

www.bongeats.com

Hot-sour-spicy duck slow-cooked with garlic, vinegar and spices

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bongeats.com.

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Ingredients

1 kg pork / mutton / chicken / duck (use a fatty cut for mutton or pork; in case of chicken, get it with skin on)
40 g garlic
20 g ginger
5 g fresh red chillies (if you can’t find, use green chillies)
50 g palm vinegar (if you can’t find, use any good non-synthetic vinegar)
10 g tamarind (pulped)
15–18 g salt
30 g vindaloo masala
5 g dried red chillies
10 g whole cumin
5 g poppy seeds
3 g cloves
3 g black pepper
5 g whole mustard seeds
4 cm stick of cinnamon
3 g turmeric
5 g kashmiri red chilli
1 sprig curry leaves
30 g mustard oil
½ tsp mustard seeds
10 g jaggery
1 sprig fresh curry leaves (optional)