Duck Vindaloo Recipe

How to make it

---

• Preheat oven to 375°.
• Wash duck, pat dry.
• Remove giblets and neck, discard or save for other dishes.
• Carefully remove the duck breast with a sharp knife,
• Rub the duck all over with 1 TB. VINDALOO SEASONING.
• Roast for one hour.
• After roasting, disjoint the duck--basically cut it into a few pieces so it'll fit into a soup pot, and cover with water and vinegar or red wine. Place the pot on low to simmer.
• Using 1-2 TB. duck fat from the roasting pan, saute the chopped onions.
• After about 5 minutes cooking time, add another 1-2 TB. VINDALOO SEASONING, depending on how hot you like it, to the pan with the onions.
• Stir and cook a minute or two, then add the seasoned onions to the pot.
• Simmer away for a few hours, then pull out the duck pieces.
• Let them cool a bit, then remove all the meat from the skin and bones.
• Discard the skin and bones and put the meat back in the pot. Refrigerate overnight.
• In the morning or a few hours before serving time, remove the layer of fat from the top of the pot and discard.
• Put the pot on to simmer.
• Add potatoes and salt, to the pot for the final hour of cooking time. Adjust heat with CAYENNE or other hot peppers (fresh jalapenos work well).
• Simmer uncovered over low heat until potatoes are very tender and the liquid has reduced to a thick, glossy sauce
• Serve with white or saffron rice.