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Ingredients

• 2 teaspoons cumin seeds
• 2 teaspoons mustard seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon fenugreek seeds
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons minced fresh garlic
• 1 teaspoon ground red pepper
• 1/2 teaspoon ground cinnamon
• 1/3 cup white wine vinegar
• 2 pounds skinless, boneless duck breast halves
• 1 teaspoon vegetable oil
• 1 1/2 cups minced fresh onion
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 cup water
• 3 tablespoons tomato paste
• 2 teaspoons kosher salt
• 1 pound small red potatoes, cut into 1-inch pieces
• 1 teaspoon sugar

Description

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

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