Duck vindaloo adapted to the slow cooker. It’s flavorful delicious and far superior to a take out!
My travels to India didn’t involve spicy hot food to cause my ears to steam. All of the food that I ate there had sublime flavor in abundance. Vindaloo has always been a dish I assumed would be ‘ear steamingly’ hot, but I liked the idea of duck vindaloo in the slow cooker or crockpot and when I researched the type of spice blend that goes with it, I realized it did not need to be eye wateringly hot. Just beautiful flavor! Making Indian food in the slow cooker develops tantalizing flavor that infuse the ingredients being cooked in the spices, so I often adapt recipes for the slow cooker. My Indian friends often ask me to share these adaptations with them, as they like to have dinner ready after work just as much as we do!!
Serve with steamed rice, cauliflower rice or naan bread -scroll down for the recipe for fresh made naan.
Carmenere from Chili is an awesome wine to pair with spices and duck. It has savory nuances, with blackberries and plums giving lush fruitiness that holds well with the spices in the duck.
3 1/2 lb / 1.8kg Duck -whole, cut into 6 pieces
1/4 cup / 35g All purpose flour (plain)
1 tbsp Vegetable oil
2 tsp Cumin seeds
2 tsp Fenugreek seeds
1 tsp Ground coriander
1 tsp Ground turmeric
1/2 tsp Ground cardamom
4 Fresh red hot chilis chopped
3 Garlic cloves chopped
1 inch / 2.5cm Ginger thinly sliced
1/3 cup / 80ml White wine vinegar
1/2 cup / 125ml chicken stock
1 Red onion sliced thinly
4 Medium potatoes chopped into large pieces
2 tbsp Cornstarch
2 tbsp Water
Handful of Cilantro to serve (fresh coriander)
Heat oil in a skillet over medium heat, and brown the duck in batches and place in the slow cooker.
Toast the spices lightly in a dry skillet and then place in a small blender with the chili, ginger, garlic and vinegar and blitz into a smooth paste. mix with the stock and pour into the slow cooker.
Place the onion and potato into the slow cooker and cook on low for 6 hours.
Put the duck and potato into a serving bowl. mix together the cornstarch and water and stir into the stock in the slow cooker and let thicken on high, covered, for 10 minutes, to thicken the stock.
Pour the stock over the duck and finish with cilantro.
Follow my Facebook Page for more recipes https://www.facebook.com/winewithfood/
Duck vindaloo in the slow cooker can be lightened by serving with cauliflower rice, but duck itself is not light. However, if you are following a low carb eating lifestyle, this dish will work for you.
Cutting the duck is time consuming, so you may just buy some duck pieces or order the whole duck already divided into pieces by your butcher. I am all for making things faster and easier where I can!!
Having said that, you cannot beat fresh made naan bread!!!! I love this recipe and it is relatively easy to make, especially if you have a stand mixer or a bread maker- use the dough setting! I sometimes make excess dough and put it in the freezer for later use.
- 1 pack of yeast or 2 1/4 tsp
- 1 cup warm water
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 2 teaspoons minced garlic (optional)
- Throw all the ingredients into a stand mixer and knead with the dough hook, leave to rise for an hour then beat down when ready to use.
- Or place in the bread maker and put on the dough setting.
- Shape into round flat pieces.
- Sprinkle with water and toast under the broiler for a minute or two each side!
The Vindaloo Song!!!! Just so you have it on the brain while you prepare this!!You’re welcome!!