- 1.8 kilogram whole duck
- 1/4 cup (35g) plain (all-purpose) flour
- 1 tablespoon peanut oil
- 2 teaspoon cumin seeds
- 2 teaspoon fenugreek seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 4 fresh small red thai chillies, chopped coarsely
- 3 clove garlic, quartered
- 2.5 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 tablespoon chicken gravy powder
- 2 tablespoon water
- 1/2 cup loosely packed fresh coriander leaves
- 1Rinse 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 4.5-litre (18-cup) slow cooker.
- 2Meanwhile, dry-fry spices in small frying pan until fragrant; cool. Blend or process spices, chilli, garlic, ginger and vinegar until smooth.
- 3Stir spice mixture into cooker with stock, onion and potato. Cook, covered, on low, 6 hours. Season to taste.
- 4Transfer 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.
- 5Drizzle sauce over duck; sprinkle with coriander.
This is a mild vindaloo. If you like it hotter, add more fresh chillies when you make the paste.
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