Stephen Ceideburg 6 Dried red chiles, stemmed

-and broken 1/2 c Distilled white vinegar

4 Garlic cloves, peeled

1 Half-inch piece peeled fresh

-ginger 2 ts Ground cumin

2 ts Ground coriander

1/2 ts Ground cinnamon

4 lb Duck, quartered and skinned

2 tb Mild vegetable oil

1 ts Salt, or to taste

1 c Water

2 ts Sugar

2 tb Minced cilantro or parsley

Goa has developed its own cuisine and vindaloo is one of its
main creations.
Two important features of vindaloo are the
technique of marinating meat in vinegar and the use of fiery
spices.
Although I have reduced the number of chiles, 4 more may be
added if a hotter dish is desired.
Cornish hens may be substituted
for duck.
Soak chiles in vinegar for 15 minutes.
Add garlic and
ginger and blend into a puree.
Scrape mixture into a small bowl.
Add cumin, coriander and cinnamon and mix thoroughly.
Coat duck
pieces well with spice paste.
Cover and refrigerate for at least 2
hours.
Heat oil in a large Dutch oven over medium-high heat.
Add
duck pieces and brown on all sides.
Add salt, water, sugar and any
remaining spice puree.
Bring to a boil.
Cover and simmer, stirring
occasionally, until duck is tender, about 1 hour.
Skim off all fat.
Transfer duck to a heated platter, pour sauce over, and garnish
with minced cilantro.
PER SERVING: 335 calories, 36 g protein, 3 g
carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg
sodium, 0 g fiber.
Laxmi Hiremath writing in the San Francisco
Chronicle, 6/24/93.

1 lg Chicken breast

8 Dried Nami black mushrooms

2 Green onions

8 Water chestnuts

1 Chinese sausage (opt)

———————————-MARINADE———————————-
2 tb Dry sherry

1 tb Cornstarch

2 Slices ginger root/minced

1 ts Sesame oil

2 tb Thin soy sauce

2 Cloves garlic, minced

1/2 ts Sugar

Preparation: Soak dried mushrooms in hot water for 1/2 hour or
until soft.
Remove stems; thinly slice caps.
Debone chicken; slice
into 1/2″ thick, quarter-size coins; place pieces in shallow,
heat-proof dish.
Add marinade ingredients to chicken; marinate for
at least 30 minutes.
Slice water chestnuts in thin circles.
Cut
green onions on bias into 1″ sections.
There are 2 varieties of
“Cantonese-style” Chinese semi-dried sausage available in Chinese
markets: duck liver & sweet pork meat.
Either will do for this
dish.
Cut sausage on bias into 1/8″ thick slices.
Marinade is not
used with sausage.
Steaming: Mix sliced mushrooms & water
chestnuts with chicken.
If desired, add sausage.
Steam for 20
minutes.
If using deep bowl, stir chicken after 10 minutes to make
certain bottom pieces get cooked.
Just before serving,

add green onions.
Serve immediately, since cornstarch will
become gummy if dish is allowed to cool.
HINT: If using metal
steamer, stretch dish towel under steamer cover, to prevent
build-up of condensed steam in dish.

1 ea Pork Intestine

5 oz Duck Blood Curd

1 ea Sour Cabbage

2 ea Red Chilies

1 ea Garlic Clove

3 tb Oil

3 ea Ginger Slices

5 ea Garlic Slices

1 tb Chili Nam Yuey

1 t Peppercorns

1 t Salt

1/2 c Soup Stock

1 tb Cornstarch Paste

2 t Sesame Oil

Rinse the pork intestine.
Rub with salt to clean.
Rinse again.
Cut duck blood curd and sour cabbage into 1″ cubes.
Section the
chilies and the garlic cloves.
Cook the intestine in boiling water
for a while.
Cut into 1″ long sections.
Put it in a small pot with
duck blood curd and sour cabbage.
Heat oil in a wok.
Stir-fry
ginger, garlic, and Chili Nam Yuey.
Add chilies, peppercorns, salt,
sugar, and soup stock.
Bring to a boil.
Add cornstarch paste.
Pour
it into the small pot.
Add garlic cloves and simmer for 40 minutes.
Serve over the Wu-Ching burner.
Drip some sesame oil on top before
eating.
Serve 4 as a main dish and 6 as an appetizer.
Can be served
with a crusty French baguette and a salad or served with broad
noodles.
From The Chinese Regional Cuisine Series, Szechuan
Cooking.
Posted by James Lor.

1 Large duck magret (about 1 pound)

1 Pound pencil asparagus

1 Teaspoon cornstarch

1 egg white

2 Tablespoons peanut oil

1 Teaspoon grated ginger

1 Tablespoon chopped garlic

1 Large carrot — julienned

1 Cup fresh bean sprouts

2 chopped scallions

2 Tablespoons light soy sauce

1 Tablespoon chopped cilantro

Salt and pepper

Cut the duck magret into strips (approximately 2 inches.) Cut
asparagus spears into 2-inch pieces.
In a mixing bowl, mix
cornstarch, egg white and duck strips, set aside.
In a large wok
over high heat, heat the oil and add the duck meat, ginger, garlic,
asparagus and carrot and stirfry for 6 minutes.
Add bean sprouts
and scallions and cook for another three minutes.
Add soy sauce and
serve immediately.
Garnish with chopped cilantro.

-JUDY GARNETT PJXG05A 1 Duck

1 Lemon; for juice

1 Rib of celery

1/4 md Onion

1/4 md Onion

1/4 md Apple

1 tb Worcestershire sauce

1 Salt pork; thin sliced

Soak duck in cold water with juice of 1 lemon for 30 minutes
before cooking.
Dry thoroughly.
Salt and pepper inside and out.
Fill cavity with celery, onion, orange, apple and Worcestershire.
Lay strip of salt meat over bird, secure with toothpicks.
Place in
heavy Dutch oven with 1 inch water in bottom.
Bake covered at 325
for 1 hour, or until very tender.
Baste often.
Before serving
remove salt meat; brown by removing cover and basting.

Stephen Ceideburg 4 lb To 5 lb.
duck, washed and

-dried 1 c Low-fat yogurt

3 Cloves garlic, minced

1 tb Minced, peeled ginger root

1 tb Ground cumin

1 tb Paprika

1 1/2 ts Salt

1 ts Ground cardamom

1/4 ts Cayenne pepper

2 ts Vegetable oil

1 md Onion, chopped

1 c Red lentils

1/2 ts Turmeric

1/4 ts Freshly ground black pepper

The yogurt marinade in this dish locks in moisture and lends a
complementary spicy flavor.
The duck is skinned before cooking to
reduce fat.
With a sharp knife or poultry shears, remove backbone
and wing tips from duck and cut the duck into 4 serving pieces.
Cut
away the skin and fat.
In a shallow, non aluminum dish, mix
together yogurt, garlic, ginger, cumin, paprika, 1 tsp.
salt,
cardamom and cayenne pepper.
Add the duck pieces, turning to coat
well and marinate, covered, in the refrigerator for at least 8
hours or up to 24 hours, turning occasionally.
About 1/2 hour
before serving, in a medium-sized saucepan, heat oil over medium
heat.
Add onions and cook for 6 to 8 minutes, or until translucent
and lightly browned.
Rinse lentils well and add them to the
saucepan with turmeric, remaining 1/2 tsp.
salt, black pepper and 2
1/2 cups water.
Bring to a boil, reduce heat to low and simmer
uncovered, stirring occasionally, for 15 to 20 minutes, or just
until lentils are tender.
Cover and set aside.
Meanwhile, prepare a
charcoal grill or preheat the broiler.
Remove the duck from the
marinade (reserve marinade) and grill on a lightly oiled rack or
broil on a rack set over a foil-lined baking sheet.
Grill or broil
for 5 to 7 minutes on one side, or until browned.
Turn, baste once
with reserved

marinade and discard marinade.
Cook 8 to 10 minutes longer, or
until juices run clear when pierced with a fork.
just before
serving, briefly reheat the lentils and serve with the duck.
451
CALORIES PER SERVING: 44 G PROTEIN, 15 G FAT, 35 G CARBOHYDRATE;
323 MG

SODIUM; 105 MG CHOLESTEROL.
From “Eating Well”, Jan/Feb,
1992.