Duck Vindaloo—hot-sour-spicy slow-cooked duck

This duck vindaloo recipe is an easier variation of our previous pork vindaloo preparation. Keeping the flavours, and balance of the hot, sour and spicy elements the same, the most significant change we’ve made is we’ve done away with using onion entirely—so no time spent braising onions in this version!

All you need to do now is make the dry spice mix (either at home—the recipe is below—or you can buy our Vindaloo Moshla freshly roasted and ground from Amar Khamar); blend together the wet paste; marinate the meat of your choice; and set it to slow-cook, either on stovetop or in an oven!

When it comes to meats, we’ve tried this with pork and duck, of course, but also with mutton and beef. The only thing you need to keep in mind is that whatever your choice of meat, make sure it has a good amount of fat. If using chicken, get it with skin on! Enjoy!
______________________________________________
📝 FULL WRITTEN RECIPE
https://www.bongeats.com/recipe/duck-vindaloo
🌶️ BUY OUR VINDALOO MOSHLA
https://www.amar-khamar.com/collections/bong-eats-x-amar-khamar