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                                                                  Vindaloo is typically the hottest of curries, but the spices here mitigate the heat. Found in specialty markets, fenugreek seed, with its mildly bitter and sweet flavors, plays a prominent role in southern Asian cooking. Vindaloo can be made up to 2 days ahead and refrigerated. To reheat, place over medium-low heat and stir often.

                                                                  Ingredients
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 2 tsp mustard seed
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/2 tsp fenugreek seed
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/3 cup white wine vinegar
                                                                  • Yes No 2 lb skinless, boneless duck breast halves
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1 1/2 cup minced onion
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 small lb red potato
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Combine first 4 ingredients in a spice grinder; process until powdered. Place in a small bowl; stir in ginger, garlic, red pepper, and cinnamon. Add the vinegar, stirring until combined. Place vinegar mixture and duck in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or overnight.
                                                                  • Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 6 minutes or until browned. Add coriander and turmeric; sauté 1 minute.
                                                                  • Add duck to pan; cook 3 minutes on each side. Stir in water, tomato paste, salt, and potatoes, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until duck is done and potatoes are tender. Remove from heat. Remove duck from pan; cut duck diagonally into 1/2-inch-wide slices. Add sugar to pan; stir to combine. Return duck to pan; stir to combine.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6servings (serving size: about 3 ounces duck and about 1/3 cup potatoes)
                                                                    Steps:
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                                                                    combine
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                                                                    stir
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                                                                    seal
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                                                                    marinate
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                                                                    sauté
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                                                                    cook
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                                                                    boil
                                                                  • Yes No
                                                                    cover
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                                                                    simmer
                                                                    Equipment:
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                                                                    minute
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                                                                    Minute

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