Duck vindaloo
Spicy and rich duck vindaloo from Australian Women's Weekly.
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- Serving platter
- Tongs
- Fine-mesh sieve
Ingredients
- 1.8 kilograms whole duck
- 1/4 cup (35g) plain (all-purpose) flour
- 1 tablespoon peanut oil
- 2 teaspoons cumin seeds
- 2 teaspoons fenugreek seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 4 fresh small red thai chillies, chopped coarsely
- 3 cloves garlic, quartered
- 2 1/2 centimetre piece fresh ginger (15g), sliced thinly
- 1/3 cup (80ml) white vinegar
- 1/2 cup (125ml) chicken stock
- 1 red onion (170g), chopped finely
- 4 potatoes (800g), chopped coarsely
- 2 tablespoons chicken gravy powder
- 2 tablespoons water
- 1/2 cup loosely packed fresh coriander leaves
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