Name: Duck vindaloo
Cook time: 405 min
Total time: 405 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

1.Rinse 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.

2.Meanwhile, dry-fry spices in small frying pan until fragrant; cool. Blend or process spices, chilli, garlic, ginger and vinegar until smooth.

3.Stir spice mixture into cooker with stock, onion and potato. Cook, covered, on low, 6 hours. Season to taste.

4.Transfer 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.

5.Drizzle 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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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