Ingredients & Substitutes

Instructions

1. 1

   Combine 3 tablespoons coarse sea salt, 1 tablespoon turmeric powder, 2 teaspoons Kashmiri chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 0.5 teaspoon black pepper in a small bowl.

2. 2

   Score the skin of 2 duck breasts and generously rub the prepared spice mixture all over both sides of the duck breasts, then place them in a container, cover, and refrigerate for 24 hours to cure.

3. 3

   After curing, rinse the duck breasts thoroughly under cold water to remove excess salt and spices, then pat them completely dry with paper towels.

4. 4

   Heat 2 tablespoons ghee in a heavy-bottomed pot over medium heat, then sear the 2 cured duck breasts skin-side down for 8-10 minutes until the skin is crispy and golden, rendering a significant amount of fat, then remove the duck and set aside.

5. 5

   In the rendered duck fat, add 1 teaspoon mustard seeds, 0.5 teaspoon fenugreek seeds, 2-inch cinnamon stick, 4 green cardamom pods, 6 cloves, 10-12 curry leaves, and 2 slit green chilies, sautéing for 1 minute until fragrant.

6. 6

   Stir in 1.5 cups finely chopped onion and 2 tablespoons ginger-garlic paste, cooking for 8-10 minutes until the onions are deeply browned, then add 0.5 cup chopped tomatoes, 1 tablespoon tamarind paste, and 0.25 cup coconut vinegar, simmering for 5 minutes until the sauce thickens and oil separates.

7. 7

   Return the seared duck breasts to the pot, add 1 cup hot water, bring to a gentle simmer, cover, and cook for 45-60 minutes, or until the duck is very tender and cooked through, then adjust salt to taste.

8. 8

   Garnish the Goan Spice-Cured Duck Vindaloo generously with fresh chopped cilantro before serving.