Duck in Vindaloo Sauce
Indulge in the bold and tantalizing flavors of Duck in Vindaloo Sauce, a sophisticated twist on the classic Indian curry. This recipe combines the richness of seared, crispy-skinned duck breast with a spicy, tangy vindaloo sauce infused with aromatic spices like cumin, turmeric, coriander, and cinnamon. Cubed potatoes soak up the rich tomato-based sauce, while a splash of white vinegar adds a signature tangy kick. Perfectly balanced with a hint of sweetness, this dish is a feast for the senses. Garnished with fresh cilantro, this slow-simmered masterpiece is best served with fluffy basmati rice or warm naan bread. Elevate your dinner table with this hearty and flavorful recipe that's sure to impress!
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Recipe Information
Ingredients
- 4 pieces Duck breast (skin-on)
- 2 tablespoons Vegetable oil
- 2 medium Onion (finely chopped)
- 6 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons White vinegar
- 1 cup Tomato puree
- 1.5 cups Water
- 2 medium Potatoes (cubed)
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground coriander
- 1 teaspoon Ground paprika
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Score the duck breasts lightly on the skin side in a criss-cross pattern. Season with salt and pepper on both sides.
Heat 1 tablespoon of vegetable oil in a large, heavy skillet over medium heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is golden and crispy. Flip and cook for another 2-3 minutes. Remove the duck breasts and set aside (they will continue cooking later).
In the same skillet, remove excess duck fat, leaving about 2 tablespoons. Add the cumin seeds and let them sizzle for 30 seconds.
Add the chopped onions to the skillet and sauté for 5-7 minutes until golden brown. Stir in the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
Mix in the ground turmeric, ground coriander, paprika, cayenne pepper, and cinnamon. Stir to coat the onions and cook for an additional 1 minute.
Pour in the white vinegar, tomato puree, and sugar. Stir well to combine, then add the water. Bring the mixture to a gentle simmer.
Add the cubed potatoes to the sauce and stir. Cover and let them cook for 15-20 minutes until they are tender.
Slice the seared duck breasts into thick pieces and add them back to the skillet. Spoon some sauce over the duck and simmer uncovered for 10-15 minutes, letting the flavors meld together.
Taste the sauce and adjust the seasoning with additional salt or spices if needed. Garnish with fresh cilantro before serving.
Serve hot with steamed basmati rice or naan bread for a complete meal.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1211 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
